Best Spaghetti

I love love love love Italian food. This is the best spaghetti sauce I have ever made and I will probably stop tweaking it. It is soooooo good. In my opinion, it blows many restaurants out of the water. A really good tip I read on a food blog is to add ingredients slowly. You are building flavors, so when you add everything in at once, you are not letting the individual flavors shine. I have also read numerous times that a homemade marinara sauce needs to simmer a minimum of one hour but preferably up to four. You can make this sauce with or without the sausage, it is really delicious either way. I prefer the sausage.

6 large ripe tomatoes, chopped (you can substitute 2 cans of diced tomatoes if they are not in season)
4 sweet Italian sausages
1/2 jar roasted yellow peppers, finely chopped
1/2 cup pitted kalamata olives, chopped
1 medium onion
6 cloves garlic, minced
2 carrots, peeled and finely grated
1/2 red wine (remember, only cook with a wine that you’d want to drink!)
1 tbl sugar
1 tbl unsalted butter
water

Heat some olive oil in a large skillet and add sausages. Brown lightly and add your onions and saute until they are translucent. Add garlic and cook through about 1 minute. Add the roasted bell peppers and carrots. Cook through until carrots are soft. Add tomatoes (with juice) and reduce heat to low. Add in the wine, butter, sugar, season with salt and pepper. Simmer away! At least one hour. When the sauce reduces a bit, add in some water and let it reduce again. Continue this until you’re done simmering. Right before you serve, remove sausages from the pan and chop them up. Return to pan and add any needed salt or pepper. (Be careful with the salt - the sausage can make it pretty salty). Serve over cooked spaghetti pasta, topped with freshly grated parmesan and some garlic bread on the side. I promise you will eat this until you are sick. :)