Lean True Italian Spaghetti



1 lb angel hair pasta
4 hot or mild turkey Italian sausage
2 cans sliced button mushrooms, drained
1 large jar garden combo spaghetti sauce
1 large jar mushroom spaghetti sauce
1 heaping tablespoon chopped garlic
1 tsp olive oil
1 cup red wine

1. Uncase 4 sausages and set aside. On medium high heat, in a Dutch oven place olive oil and chopped garlic. Gently cook garlic until soft and golden. Crumble sausage with fingers into cooked garlic over medium high heat. Cook until done and to your preferred texture, either small or fine chunks.
2. Add drained button mushrooms and stir into sausage mixture. Add both jars of spaghetti sauce and stir mixture together. Place red wine in empty spaghetti sauce jar, replace lid on jar and shake or swirl, drain into spaghetti mixture and stir. Let sauce come to a slow boil. Reduce heat to a light simmer with lid ajar to vent and cook for one hour, stirring occasionally. After one hour, turn off heat and let sit. In another large sauce pan cook pasta in boiling salted water for 6 minutes then drain.

Serves 4-6