Carson's Grandmother, Nannie, is a fabulous cook. From her Lemon Icebox Pie to her Homemade Spaghetti, she's an expert in the kitchen from her decades of experience cooking for her family. She loves to host, and enjoys having us to her home in Franklin, TN on the first Friday of each month for a delicious meal. As always, each seat at the table is perfectly placed, with color coordinated napkins and shiny centerpiece décor to match.

This recipe is the perfect thing to make on a rainy weekend afternoon, especially during chilly months. The longer you let it simmer, the better it is. It makes a huge pot, which is perfect for dividing out into freezer bags (quart size is great) and using for quick weeknight meals. After closing the full bags, allow them to lay flat in your freezer, making them optimal for storage.

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TOOLS I USE FOR THIS RECIPE...

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INGREDIENT LIST

3 Large Onions (finely chopped)

1 Large Green Pepper (finely chopped)

2 Cloves Garlic (minced)

3 tbsp Olive Oil

3 (15oz) Tomato Sauce

1 (12oz) Tomato Paste

1 tbsp Sugar

1 tbsp Italian Seasoning

1 tbsp Worcestershire Sauce

1/4 tsp Dried Basil

1/8 tsp Red Pepper

3 Bay Leaves

2 tsp Salt

1 Medium Potato (cut in to quarters)

2 Packages of Italian Sausage

2 3/4 Cups Water

3 Packages of McCormick Spaghetti Mix

1 Jar of Ragu Traditional Spaghetti Sauce

*Optional: Mushrooms and Diced Black Olives

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WHAT TO DO

1. Sauce your onion, green pepper and garlic in olive oil in a large pot until tender.
2. Add tomato sauce, tomato paste, sugar, seasonings and quartered potato. Bring to a boil.
3. Reduce heat. Cover and simmer for 30 mins.
4. Remove and discard potato from sauce.
5. Remove casing from sausage and brown until cooked through. Drain.
6. Stir sausage into tomato sauce mixture. Add water. Cover.
7. Let simmer for a minimum of 45 minutes. The longer you let it cook, the better. I let mine simmer most of the day.
8. Add Mushrooms and/or Died Black Olives if you desire.
9. Yields 12 servings
10. Enjoy!