Rich & Chunky Spaghetti Sauce

• 1 12 lbs Italian sausages, sliced into 1-inch pieces
• 2 tablespoons olive oil
• 1 green bell pepper, cut into 1-inch chunks
• 1 onion, sliced into 1/2-inch wedges and separated
• 1 garlic clove, chopped
• 1 (24 ounce) jar spaghetti sauce (I use Wegmans Tomato Basil)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 2 tablespoons tomato paste
• 1 lb spaghetti, cooked per package instructions
• 4 tablespoons parmesan cheese, grated (optional)

1. In a large skillet over medium heat, cook Italian sausage pieces.
2. Once cooked, drain on a paper towel to remove as much grease as possible from the meat.
3. With a dry paper towel, wipe the remaining film of grease from the skillet.
4. Return skillet to medium heat and coat bottom with olive oil.
5. Saute vegetables until crisp-tender.
6. Reduce heat to low-medium.
7. Pour spaghetti sauce, diced tomatoes and tomato paste over vegetables; stir to combine.
8. Simmer at low to low-medium heat, stirring occasionally, for 1 to 1 1/2 hours or until sauce thickens and tomato flavor is rich.
9. Serve over hot, cooked spaghetti.
10. If desired, garnish each serving with grated parmesan cheese.

italian sausages, olive oil, green bell pepper, onion, garlic, tomato basil, tomatoes, tomato paste, instructions, parmesan cheese

Taken from www.food.com/recipe/rich-chunky-spaghetti-sauce-290892 (may not work)