Ingredients
2 pounds bulk Italian sausage2/3 cup chopped onion2 teaspoons minced garlic2 pounds plum tomatoes, diced2 cans (14-1/2 ounces each) beef broth2 cans (6 ounces each) tomato paste2 tablespoons brown sugar2 teaspoons Italian seasoning1/4 teaspoon ground cinnamon2 cups shredded part-skim mozzarella cheeseHot cooked spaghetti
Preparation
In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese.
Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
