A Lab Rat's 2nd Place Spaghetti Sauce

Today, the Geary Lab in the BYU Plant and Wildlife Science Dept. held its first (and possibly only) Spaghetti Sauce Cook-off! Of the six entries, The recipe I made with Amalia, a grad student in my lab, took second. The winner (by only four points) was Amalia's assistant, a boy named Jeremey, who claimed he won "because (he was) ethnic!"

I'm not racist, that's what he said!

So if you are racist, or if you agree with me, that ours was the best classic sauce, but his stuck out the most because it was spicy, try this recipe and we'll have our own contest! Let me know what you think!

SECOND-PLACE (FOR NOW) SAUCE

2 lbs. Italian Sausage (mild or hot)
1 small onion, chopped
3-4 cloves garlic, minced
1 (28 oz) can diced tomatoes (for thicker sauce, use crushed tomatoes)
2 (6 oz) cans tomato paste
2 (15 oz) cans tomato sauce
2 cups water (this is variable, and depends on how long you simmer your sauce. Longer = more water, while less simmer = less water)
1 can sliced mushrooms
1 can sliced olives
2-3 Tbsp. Cream Cheese
3 tsp basil
2 tsp dried parsley flakes
1 1/2 tsp brown sugar
1 tsp salt
1/4 - 1/2 tsp crushed red pepper
1/4 tsp fresh ground black pepper
1/4 c. red wine

Directions:

-Brown Italian sausage; drain grease
-Add onion; cook until softened
-Add garlic, tomatoes, tomato paste, tomato sauce, mushrooms, olives, and water.
-Stir in cream cheese
-Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper
-Stir well, bring to soft boil.
-Stir in red wine
-Simmer on low, stirring frequently for at least an hour. Longer simmer = better sauce, but do what you gotta do!
-Serve over cooked spaghetti noodles, and if desired, sprinkle w/parmesan cheese


Pictures to follow! Good work us, huh?