Ally B’s Spaghetti Sauce
This version of the recipe was inspired by Allyson’s first cookbook, which she received for her fourth Christmas. Needless to say, she has always loved to cook. The cookbook was written by her hero Emeril Lagasse. I ask Mr. Legasse’s forgiveness if he does not like what we have done with his base recipe, as we continue to tweak the recipe with each cooking.
2 tablespoons olive oil
1 lb. ground sweet Italian sausage (optional if all you want is the sauce)
1 medium to large chopped yellow onion
4-6 cloves fresh garlic
3-4 tablespoons fresh basil, chopped
1 tablespoon fresh oregano leaves, chopped (pull from stem)
1 tablespoon fresh dill
1 teaspoon thyme
1 small container portabella mushrooms, coarsely chopped
1 medium to large red bell pepper, chopped
2-3 tablespoons fresh parsley
4 14.5 oz. cans diced tomatoes (for a different ambience, try the fire roasted tomatoes)
3 14.5 oz. cans tomato sauce
1 small can tomato paste
¼ teaspoon pernod (see notes below)
Chop onion and sauté until clear, then add coarsely chopped garlic and sauté for about one minute. Add Italian sausage, breaking up the ground sausage; cook until brown; drain.
Add tomatoes and tomato sauce and blend. Add mushrooms, bell pepper, and the rest of the herbs. Add tomato paste about 30 minutes prior to serving, stirring well. Simmer over low heat for about two hours. The Pernod is to soften the sharpness of the tomato sauce. Do not add pernod, an anise-flavored liqueur, until about 15 minutes prior to serving. Prior to adding the liqueur, taste the sauce. If the tomato flavor is a little tart, add the ¼ teaspoon of pernod (a little goes a long way – do not add too much at a time). If the basil is especially sweet, you may not have to add the pernod. In lieu of pernod, start with a teaspoon of sugar until the tomato sharpness is gone.
rlspublishing.net 