Spaghetti Sauce

• 2 tbl. olive oil
• 1 yellow onion, finely chopped
• turkey sausage (ground or link - uncooked) optional
• 8 oz. sliced white mushrooms
• 1 eggplant chopped into 3/4" cubes (optional)
• 2 cloves garlic: finely chopped or squished
• 1/2 cup kalamata olives cut up or 1/4 cup kalamata paste, or both
• 4 or so anchovie fillets or anchovie paste
• dried oregano or dried italian seasoning: 2 tsps.
• red pepper flakes
• salt
• pepper
• 28 oz chopped tomato from a can
• 1 small can of tomato paste

1. If you're making this with the turkey sausage, brown it in a little olive oil and add the onion. Cook together until the sausage is cooked thoroughly and the onion is transparent. If no sausage, then just cook the onion.
2. Add the mushrooms, and eggplant if you're using it, and cook until the mushrooms release their liquid.
3. Add the garlic, the olives, the italian seasoning (or oregeno) the anchovies, the red pepper flakes, and the black pepper. Simmer this mixture for 5 minutes.
4. Stir in the chopped tomatoes and the tomato paste.
5. Simmer until the tomatoes are infused with the other flavors: 15 minutes
6. Add salt to taste.

olive oil, yellow onion, turkey sausage, white mushrooms, garlic, kalamata olives, oregano, red pepper, salt, pepper, tomato, tomato

Taken from www.epicurious.com/recipes/member/views/spaghetti-sauce-52968631 (may not work)