Ingredients
| 1-1/2 lb. | bulk mild Italian sausage, cooked and crumbled | | 3 cups | fresh mushrooms, sliced | | 1/2 cup | chopped carrot | | 1/2 cup | chopped green pepper | | 1/2 cup | chopped onion | | 1 can (1-3/4 lb.) | crushed tomatoes | | 1 can (15 oz.) | tomato sauce | | 1 can (6 oz.) | tomato paste | | 1/2 cup | grated Parmesan cheese | | 1/2 cup | beef broth or | | red wine | | 3/4 tsp. | aniseed | | 3/4 tsp. | seasoned salt | | 3/4 tsp. | garlic powder | | 3/4 tsp. | brown sugar | | 3/4 tsp. | dried oregano | | 4 cups | fresh spinach, coarsely chopped | | Pasta, cooked | | 2 | shredded Mozzeralla cheese | | 1/4 cup | cooked, crumbled bacon |
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Instructions
In a Dutch oven, cook and crumble sausage until browned; drain. Add mushrooms, carrot, green pepper and onion; saut&eacuet; 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.
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