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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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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 Ingredients:
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 |
Directions:
1. 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.
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