RUDOLPH VALENTINO'S SECRET SPAGHETTI SAUCE ENJOY DAN:

     RUDOLPH VALENTINO’S SECRET SPAGHETTI SAUCE by CHEF DAN:

Serves 4                                                                       (copycat from Emory)  

INGREDIENTS:

2-tablespoons olive oil, divided

1 onion, diced

1-1/2-cups sliced mushrooms

1-(8 Oz) can tomato sauce

1-(8 Oz) can tomato paste

1-(16 Oz) can whole tomatoes, chopped and drained

1-pound Italian sausage, cut into bit-size pieces

1-teaspoon garlic, minced

1-tablespoon EACH fresh oregano and fresh rosemary

1-(2 Oz) can anchovies, drained

1/2-cup red wine + more if needed

DIRECTIONS:

1.   Heat 1 tablespoon of the oil in a Dutch oven and sauté the onion pieces and mushrooms over low-heat until softened.

2.   Add a little water if needed.

3.   Add tomato sauce, tomato paste, and whole tomatoes.

4.   Continue to cook over low-heat, partially covered.

5.    In a separate skillet sauté the sausage pieces, adding the second tablespoon of oil if they start to stick.

6.   Add garlic pieces as the sausage cooks.

7.   When the sausage has browned, scoop the pieces of sausage and garlic up and pop them into the Dutch oven.

8.   Stir in the oregano and rosemary as well.

9.   Deglaze the skillet with red wine and add the wine and any pieces of sausage the are in the Dutch oven.

10  Stir in the anchovies.

11  Simmer the sauce for 10 minutes, partially covered, and taste.

12  Add more anchovies as needed.

13  Cook for 30 minutes more, stirring occasionally.

14  Cover the pot and/or add a little more wine if the sauce starts to get to thick.

15  Serve with spaghetti and grated cheese.

ENJOY DAN:                                                                  BLESSING TO ALL!!