Ingredients
4 celery ribs, chopped1 large onion, chopped1 large green pepper, chopped2-1/2 cups water, divided3 Italian turkey sausage links (4 ounces each), casings removed1 can (29 ounces) tomato sauce1 can (28 ounces) diced tomatoes, undrained3 cans (6 ounces each) tomato paste1/2 cup minced fresh parsley5 to 6 garlic cloves, minced3 teaspoons Italian seasoning1 teaspoon sugar1/8 teaspoon salt1/8 teaspoon pepper6 cups hot cooked spaghettiShredded Parmesan cheese, optional
Preparation
In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced.
Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water.
Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.
