Tom and I’s first date he made me dinner at his apartment. It was a simple yet tasty dinner but I was most impressed that not only that he could cook but also that he enjoyed it. One of his best dishes was spaghetti sauce from scratch. Everyone who ever tries it raves about it. 
Over time his recipe has improved. Fresh herbs and homemade sauce from our garden replaced the commercial sauce and dried herbs. The season really depends on all that we put in it. During the winter we don’t have peppers, zucchini, or eggplant available. So instead we just add more onions and mushrooms. 
The secret ingredients in this sauce are the hot sauce and the sugar. Tom didn’t really want me to share, but then why would you make this recipe if it was just so-so? The hot sauce adds some heat along with some extra acid. We generally like to use Tapatio. I think Tabasco would be too vinegary for this sauce though.
- 4 c tomato sauce
- 1 c tomato paste
- 1/4 c red wine
- 1 c water
- 1lb sausage, removed from casings or ground meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, cut in half and sliced
- 8 oz mushrooms, sliced
- 1 small eggplant roughly chopped
- 1 bell pepper chopped
- 2 Tbs Olive Oil
- 2 Tbs Hot Sauce
- 2 Tbs chopped fresh basil
- 1 Tbs chopped fresh rosemary
- 1 Tbs chopped fresh Thyme
- 1 Tbs chopped fresh Oregano
- 1 Tbs sugar
- Salt and Pepper to taste
1. In a hot dutch oven over medium high heat add oil and then sausage. Break up sausage while it cooks. Add garlic, herbs and hot sauce and continue cooking until sausage is browned.
2. Deglaze with the red wine.
3. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until vegetable are tender and the sauce has thickened.
4. Serve over fresh pasta or add to a lasagna (I’ve been known to eat it on it’s own).
