People are always surprised to hear that the "secret" ingredient in this special sauce is to add a touch of anise. The herb nicely complements the zippy Italian sausage and chunky tomatoes.—Margaret Allen, Abingdon, Virginia
- 1-1/2 pounds bulk mild Italian sausage
- 3 cups sliced fresh mushrooms
- 1/2 cup each chopped carrot, green pepper and onion
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1/2 cup grated Parmesan cheese
- 1/2 cup beef broth or red wine
- 3/4 teaspoon each aniseed, seasoned salt, pepper, garlic powder, brown sugar, dried basil and oregano
- 4 cups coarsely chopped fresh spinach
- Hot cooked pasta
- 2 cups (8 ounces) shredded mozzarella cheese
- 1/4 cup crumbled cooked bacon
- In a Dutch oven, cook and crumble sausage until browned; drain. Add mushrooms, carrot, green pepper and onion; saute for 5 minutes. Add tomatoes, sauce, paste, Parmesan, broth and seasonings; cover and simmer for 1 hour. Add spinach; heat through. Serve over pasta; top with mozzarella and bacon. Yield: 8-10 servings.
Originally published as Spinach Pasta Sauce in Taste of Home December/January 1996, p41
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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