Cajun Sausage Spaghetti

• 1/4 lb. mushrooms, sliced (not too thin)
• 1 carrot, sliced (not so thick)
• 1 garlic clove, crushed
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. green pepper
• 2 Tbsp. vegetable oil
• 3/4 lb. Cajun sausage with casings removed and cut in 1-inch pieces
• 2 (16 oz.) cans tomato sauce
• 1/2 c. water
• 1/2 c. red wine (optional)
• 1 tsp. sugar
• 1/2 tsp. your favorite Italian herb seasoning

1. Combine mushrooms, carrot, garlic, onion, celery and green pepper in a Dutch oven with vegetable oil and saute for a few minutes.
2. Add sausage.
3. Cook until it loses its redness.
4. Drain fat.
5. Stir in tomato sauce, blend in water (and wine), sugar and herb seasoning.
6. Simmer, uncovered, for 40 minutes. Serve over hot spaghetti al dente.
7. Serves 4 to 6.
8. (Good for ground beef, chicken or shrimp.)

mushrooms, carrot, garlic, onion, celery, green pepper, vegetable oil, cajun sausage, tomato sauce, water, red wine, sugar, your favorite italian herb seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=334486 (may not work)