Moreo Spaghetti quickly made with canned sauce and Johnsonville Italian Sweet Sausage Mild.

Mike loves this recipe and asks for it weekly.

In the summertime, I use fresh herbs from my herb garden. Seasoned with parsley, thyme, rosemary, oregano, chives, and cilantro. Otherwise, I use 2 teaspoons of a dried Italian Seasoning mix.

Glazed onions are in the freezer section at my local Walmart.

The merlot for deglazing and Worcestershire Sauce are optional, but I think they add flavor to the sauce. I also add sugar to the canned sauce to reduce the tartness.

Spaghetti Recipe

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Spaghetti with Meat Sauce

Spaghetti the Moreo Way


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Ingredients

  • 1 lb ground Johnsonville Sweet Italian Sausage
  • 4 tablespoons merlot
  • 2 teaspoons worcestershire sauce
  • 1 cube of caramelized onions
  • 1 tablespoon plus 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 2 cans Hunt’s Pasta Sauce
  • 1 tablespoon sugar
  • 1 teaspoon fresh Oregano
  • 1 teaspoon fresh Rosemary
  • 1 teaspoon fresh Basil
  • 5 quarts fresh Thyme
  • 5 quarts water
  • 1 pound box Creamette Angel Hair Pasta

Instructions

  1. Put 5 quarts of water in large pot, add 1 tablespoon of salt, and bring to boil.
  2. Brown the ground Johnsonville Sweet Italian Sausage in a large deep skillet. Drain off excess fat, add merlot, and deglaze until merlot smell leaves.
  3. Stir in the caramelized onions. Simmer a couple of minutes, and add the Worcestershire sauce, continuing to simmer.
    Spaghetti
  4. Add herb mixture and stir until wilted. Then, add the two cans of pasta sauce. Add the sugar and stir. I always taste to make sure I have the flavor I want. Lower heat and let simmer while pasta is cooking.
    Spaghetti Sauce
  5. Serve sauce over the spaghetti or combine with the sauce in the pot and let simmer a few minutes.  

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