Directions

• Place large, heavy pot over medium high heat (or Instant Pot on sauté). Add olive oil and butter.
• When butter has melted add the sausage and cook, breaking it up with a wooden spatula until browned. Transfer to a bowl with a slotted spoon.
• Add onion and green pepper to the pot. Sauté until onions until translucent.
• Add the mushrooms, season with salt and pepper, and sauté until all of the moisture from the mushrooms has evaporated.
• Stir in minced garlic and red pepper flakes. Sauté until garlic is aromatic.
• Stir in all but one 28 oz can of the San Marzano tomatoes, sugar, oregano, thyme, and bay leaf.
• Return the sausage to the pot. Stir in wine and any water from reconstituting dried mushrooms.
• Lower heat and simmer uncovered, stirring occasionally for about 1 to 1 1/2 hours. Sauce should be reduced to about 3/4 to 1/2 of its original volume and have thickened. Simmer longer if needed until you are happy with the consistency of the sauce.
• Stir reserved canned tomatoes, basil, and Worcestershire sauce in to the tomato sauce.
• Simmer 30 minutes longer. Taste and correct seasoning.
• Spaghetti pasta with sauce
• Bring 4 quarts of salted water to a rolling boil in a large saucepan or another large pot of salted water. Do not add oil.
• Add spaghetti to boiling water. Stir gently. Return to a boil.
• Cook pasta al Dente per the package directions. For authentic “al dente” pasta it will probably be 9 minutes.
• Use tongs to transfer cooked pasta to sauce.
• Add 4 tablespoons pasta water to sauce.
• Turn heat to high and cook, stirring constantly, to desired consistency. Add more pasta water if needed.
• Remove from heat.
• Stir in oregano, thyme, basil, and cheese.
• Transfer to a warm family style serving bowl or individual plates.
• Serve immediately with any additional garnishes, such as grated cheese, chopped fresh basil, freshly ground black pepper, and extra-virgin olive oil. Small plates of warm extra virgin olive oil lightly seasoned with sea salt and freshly ground black pepper and crusty sourdough or French bread are a great accompaniment to the meal.