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Red Meat Sauce

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Thank you Susie Horsley for the amazing recipe this week! The sauce has a little kick and the sweetness from the jelly mellows it on the tongue!
Servings 7 Marines or about 10 normal people…

Ingredients

  • 2 pounds Bob Evans spicy sausage Or any other spicy sausage
  • 1 Tsp Onion powder
  • 1 Tsp Garlic powder
  • .5 Tsp Oregano
  • .5 Tsp Basil
  • 1 Tsp Parsley divided
  • .5 Tsp Salt Coarse, kosher
  • .5 Tsp Pepper Black, finely ground
  • 1 Jar Grape jelly 30oz
  • 1 Jar Prego traditional sauce Large, 4 pound jar
  • 2 each red bell peppers Cut in half and seeds removed

Instructions

  • Cook the sausage in a large roasting pan, breaking up the sausage as much as possible.
  • Season with salt, pepper, onion powder, garlic powder and oregano, basil and .5 tsp of dried parsley.
  • Once the sausage is fully cooked, add the jelly, sauce and the 2 halved red bell peppers.
  • Simmer the sauce for up to 4 hours. Remove the bell pepper halves, finely chop and add back to the sauce.
  • Add the remaining parsley. Taste and adjust seasonings to taste.
  • Toss with hot cooked spaghetti noodles and top with freshly grated Parmesan cheese.
  • Serve with Texas Toast, Garden salad and dirt pudding!