the best pasta sauce you'll ever have

Serves 10-12

This recipe is a hand-me down from my Jewish Great Grandmother on my father's side.  It is a tangy, savory, meaty sauce that you can never get enough of.  It makes A LOT of sauce (like a big saucepan full), so it's great for leftovers.  (I haven't tried canning it, but I bet it would be great too).

Best served with some toasted garlic bread and Special Salad.

INGREDIENTS:

1 to 2 boxes fusili pasta (you can go with any pasta, really. Just make sure it has texture. I like the fusili because the corkscrew shape grabs onto all the meaty stuff in the sauce.)

2 lbs ground italian sausage (I buy one mild and one hot. It makes a nice mixture.)

2 (8-oz) containers of baby bella mushrooms, sliced

1 very large white onion, chopped

4 garlic cloves, chopped

1 cup ketchup

1/2 tablespoon of each of the following fresh herbs, chopped:

rosemary

basil

oregano

dash of pepper

1/2 tsp chili powder

1/2 tsp anise seeds

3 (20-oz) cans crushed tomatoes

olive oil

Fresh grated parmesan cheese

DIRECTIONS:

Make the pasta sauce before you boil the pasta. The sauce takes a bit more time to get ready.

In a large saucepan sauté onions, mushrooms, and garlic in olive oil until halway cooked.  Add the ground sausage and brown.  Once browned, add the ketchup (it acts as a thickener) and all spices.  Let simmer for 5-10 minutes.  Add the three cans of crushed tomatoes, and let simmer on low for 10 minutes so the flavors can mix together.

During those 10 minutes, start the pasta.  If you're having LOTS of people, make both the boxes.  One box should be fine for about six people.  Also, if you're making garlic bread, get that in the oven too.  Once the pasta is done, you can eat!

Top with the freshly grated parmesan cheese.  Serve with garlic bread and salad.