Ingredients
1
lb bulk Italian pork sausage
1
cup chopped onions
1
medium green bell pepper, chopped
2
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (6 oz) Muir Glen™ organic tomato paste
1
jar (4.5 oz) sliced mushrooms, drained
2
teaspoons sugar
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1/4
teaspoon crushed red pepper flakes, if desired
1
bay leaf
16
oz uncooked spaghetti
Preparation
In Dutch oven, cook sausage over medium-high heat 5 minutes, stirring frequently; drain. Add onions, bell pepper and garlic; cook and stir 4 to 6 minutes or until bell pepper is tender.
Stir in remaining ingredients except spaghetti. Reduce heat; simmer 20 minutes.
Meanwhile, cook spaghetti as directed on package; drain.
Remove bay leaf from sauce. Serve sauce over spaghetti. Sprinkle with grated Parmesan cheese if desired.
