Judy/AZ (1:40:30 PM) :

SPAGHETTI WITH HOT SAUSAGE SAUCE

1 lb. Italian hot sausage links, cut in chunks
1/4 cup hot water
1/2 lb. medium mushrooms, sliced
1/2 cup chopped celery
2 lb. ground chuck
2 (6 oz.) cans tomato paste
2 tsp. salt
1 tsp. basil leaves
1 medium onion, chopped
1/4 cup chopped parsley
1 cup dry red wine
1 bay leaf
1/4 tsp. pepper
1 lb. 12 oz. can plum tomatoes

In Dutch oven cook sausage in water 10 minutes, tightly covered, stirring occasionally. Remove sausage with slotted spoon. In same kettle saute mushrooms, onion, celery and parsley in sausage drippings until tender. Remove and add beef; cook, stirring frequently until lightly browned and all liquids are cooked down. Remove any excess fat. Return sausage and vegetables; add tomatoes, paste, wine, bay leaf, 2 teaspoons salt, basil and pepper. Cover and simmer 1/2 hour. Uncover and simmer 1 1/2 hours, stirring occasionally.