Recipes - Mary's Spaghetti Sauces

RECIPES
PASTA

Mary's Spaghetti Sauce - 1

1	pkg	chicken apple sausage
2	jars	traditional sweet basil tomato sauce
1		green pepper
1		green apple
1 1/2		portabella mushrooms, large
1	tsp	splenda

Remove sausage casings and brown in bottom of large pot, breaking up into minimum size chunks, or slice casings and fry till brown. Dump cooked sausage into spaghetti drainer and wash with hot water to remove excess fat. Use paper towel to clean fat out of pot. Return cooked sausage.

Chunk pepper and apple and mushrooms. Put into pot and add cooked sausage, tomato sauce and splenda.

Cook about 1 hour covered to merge flavors; cook over lower heat, stirring occasionally to keep bottom from burning, until sauce cooks down (1/2 - 1 hr more).

Mary's Spaghetti Sauce - 2

1	pkg	sweet sausage patties (1 lb)
2		onions, large
2	jars	traditional sweet basil tomato sauce
3		red peppers
1		green apple
2	pkgs	portobello mushrooms, large
1	pkg	raw sugar

Brown sausage, breaking up into minimum size chunks. Dump cooked sausage into spaghetti drainer and wash with hot water to remove excess fat. Put to side.

Slice onions, then chunk and cook in bottom of large pot in small amount of olive oil until sweet (maybe 1/2 hr).

Chunk peppers and apple and mushrooms. Put into pot and add tomato sauce and sugar.

Cook about 1 hour covered to merge flavors; cook over lower heat, stirring occasionally to keep bottom from burning, until sauce cooks down (1/2 - 1 hr more).

Mary's Spaghetti Sauce - 3

4	pkg	portabella mushrooms, large
1	lg can	chopped tomato
1-2		sweet peppers
1/2	cup	olive oil
		penne or similar pasta
		salt and pepper

Slice portabello mushrooms into strips. Place flat in frying pan and sprinkle with thyme, salt and pepper.

Saute VERY slowly in olive oil until mushrooms dense, but not browned, and oil flavored, maybe 45 min to an hour; turn with tongs during cooking so that both sides are oil soaked and not air dried; remove mushrooms from pan, leaving oil behind.

Microwave peppers until "done."

Higher temperature in pan. Tip of a knife, ever so little chopped garlic into pan to cook until not raw flavored.

Stir drained peppers into the mushroom oil. Add tomatoes with their juice. Throw back mushrooms. Sprinkle on a bit more thyme.

Stir together boiling down liquid and waiting for the tomatoes to turn more "saucy." About 15 minutes or more depending on temperature.

Serve on tube pasta such as penne.