I made spaghetti again last night, and this time I browned the sausage, but didn't overcook it like last time.
When I was making the tomato sauce, I put the sausage in with the diced tomatoes and simmered / slowly boiled for a few hours to make sure the sausage was fully cooked. I'd read that browning the sausage first will bring out some flavor, as well as remove some fat.
I also added about a half pound of ground beef, which I also browned and drained of fat before putting into the tomato sauce.
How was it? Awesome!!
This recipe helped:
