Spaghetti Sauce

By Melissa Coon

 

I love the italian sausage in this spaghetti sauce. It changes the flavor from the typical hamburger just enough to make all the difference. This recipe makes a lot. I always divide it into three and freeze what we don't eat. It makes for a quick dinner when I'm out of time

 

1 lb bulk Italian sausage, browned

2 12-ounce can tomato paste

3 15-ounce cans Italian tomatoes (puree 2 of the cans)

2 c. water

6 cubes of sweet potato puree, defrosted (optional)

1/2 c. dried onion (or 1 Tbs. onion powder)

2 tsp. minced garlic

2 bay leaves

1 Tbs. sugar

2 tsp dried basil

1 tsp dried oregano

2 Tbs parsley

1 tsp salt

 

Brown the italian sausage, drain and set aside. Mix 2 cans of the tomatoes, tomato paste, 1 cup of water, and sweet potato in blender. Then dump blender mixture into the dutch oven. Add the other can of tomatoes, 1 cup of water, spices, and meat. Heat through, then simmer for an hour.