1/4 lb. mushrooms
2 carrots, sliced
1 clove garlic, crushed
3/4 c. chopped onion
3/4 c. celery, chopped
3/4 c. chopped green pepper
3/4 lb. Italian sausage, casings removed
2 (15 oz.) cans Hunts tomato sauce
1/2 c. water
1/4 c. red wine
1 tsp. sugar
1/4 tsp. Italian herb seasoning
2 tbsp. Wesson oil

Saute mushrooms, carrots, garlic, onion, celery and green pepper in Wesson oil in Dutch oven. Add sausage; cook until sausage loses redness. Drain fat. Add remaining ingredients.

Simmer, uncovered, 40 minutes, stirring occasionally. Serve over hot cooked spaghetti. Makes 4-6 servings.