Spaghetti sauce in a can or a jar is often on sale. This is one way to make it into a sauce that will taste as if you cooked it for hours. The Italian brats add a lot of flavor. The sauce can be used for lasagna or any other pasta.
- 2 ½ mild or hot Italian bratwurst sausages, skins removed
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 24 oz. can of pasta sauce
- ½ cup water
- ¼ cup red wine
- 3 tablespoons sugar
- 1 tablespoon Italian seasoning
- ½ lb. spaghetti, cooked
Heat the oil in a large deep sided pan or Dutch oven. Remove the skins from the sausages and chop the onion. Crumble the sausage into the hot oil and add the onion. Stir and break up the sausage as it cooks. Cook the sausage until it is browned then stir in the can of spaghetti sauce, the wine, water, sugar and the seasoning. Turn down the heat to simmer and cover. Cook the spaghetti in boiling salted water and drain. Add the spaghetti to the sauce or serve the sauce over the spaghetti.
3 or 4 slices of bacon can be diced and cooked along with the sausage. Omit the cooking oil.
The sauce mixed into the spaghetti can be baked in a covered Dutch oven at 350 degrees for 30 minutes or longer.