Spaghetti with sauce is my kids’ top pick for dinner. Through trial and error, I came up with my own recipe. This is the winning result.
—SAMANTHA VICARS KENOSHA, WI
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
1 pound bulk Italian sausage
1 medium onion, chopped
3 garlic cloves, minced
2 cans (14 1 /2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1 /2 teaspoon dried thyme
1 /4 cup minced fresh basil, divided
Hot cooked pasta
1. In a large skillet, cook sausage and onion over medium heat for 7-8 minutes or until the sausage is no longer pink and the onion is tender. Add garlic; cook 1 minute longer. Drain. Transfer to a 3-qt. slow cooker.
2. Stir in tomatoes, tomato sauce, tomato paste, brown sugar, bay leaves, oregano, dried basil, salt and thyme. Cover and cook on low for 6-8 hours.
3. Discard the bay leaves; stir in half the fresh basil. Serve with pasta. Top with the remaining basil.
PER SERVING 1 cup ( calculated without pasta ) : 327 cal., 20g fat ( 8g sat. fat ) , 53mg chol., 1392mg sod., 22g carb. ( 13g sugars, 4g fiber ) , 17g pro.