MAMMA'S SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

You can serve this with or without pasta. But whatever your pleasure, 
just don't come to dinner without a loaf of bread under each arm.

1 1/2 pounds Italian sausage, hot or sweet
1/4   cup hot water
10-12 fresh mushrooms, sliced
1     carrot, cut in half (this adds sweetness)
1     onion, minced
2     tablespoons olive oil
2     28-oz. cans ready-cut, peeled tomatoes
1     6-oz. can tomato paste
1     cup dry red wine
3     tablespoons fresh parsley, chopped
1     teaspoon basil
1/2   teaspoon oregano
      freshly ground black pepper to taste

Place sausage in a skillet. Add hot water, cover and cook for 10
minutes. Remove sausages and separate the links.

Discard sausage drippings. In a large Dutch oven sauté mushrooms,
carrot, and onion just until al dente.

Add tomatoes, tomato paste, wine, parsley, basil, oregano and
pepper. Cover and simmer 1 hour or until thickened, stirring
occasionally.

Great with 1 to 1˝ pounds of ziti, rigatoni, ravioli, or angel hair.

           SERVES 6-8.