Ingredients

• 2 tspOlive Oil
• 2.5 lb.Italian Sausage
• 1Onion
  finely chopped
• 2 tspGarlic
  minced
• 48 oz.Marinara Sauce of Choice
• 14.5 oz.Can of Diced Tomatoes
• 11 oz.V8 Juice
• 8 oz.Can of Tomato Sauce
• 14.5 oz.Can of Diced Carrots
  drained
• 8 oz.Mushrooms
  sliced
• 1/2 cupWine of Choice
  red adds richness, while white adds a fruity component
• 8 oz.Parmesan Cheese
  shredded, plus more for serving
• 1 tsp.Italian Seasoning
• 3 tbspButter
• Chef's ChoiceSalt and Pepper
  to taste
• 16 oz.Box of Large Elbow Macaroni
  cooked al dente
• 2 CupsMozzarella Cheese
  shredded
• 2 tbspParsley
  chopped

Preparation

1. Heat olive oil in a Dutch oven over med-high heat. Add sausage and onion. Season meat with salt and pepper to taste. Fully cook sausage. Drain fat.
2. Add the garlic and cook for 30 seconds. Add the marinara sauce, diced tomatoes, V8 Juice, tomato sauce, diced carrots, mushrooms, wine, butter and Italian seasoning to the pan and bring the sauce to a simmer.
3. Turn the burner to low and let it simmer / cook for 3+ hours, with lid on, stirring every so often. Taste along the way and adjust seasoning as needed. Add the Parmesan cheese at the very end, stirring until it is fully incorporated and melted.
4. Preheat oven to 375 degrees. Mix thoroughly the cooked macaroni with the sauce. Pour pasta mixture into a deep 9x13 pan; top with shredded mozzarella.
5. Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes or until pasta is bubbly and cheese is melted and browned. Let cool for 15 minutes.
6. Sprinkle with parsley, and then serve with additional Parmesan cheese.
7. ENJOY!

Points to Consider

• Feel free to add any additional spices or ingredients of preference.
• You can use whatever meats you prefer.
• The recipe is completely customizable.
• Spray the foil with cooking spray so it does not stick to the cheese.
• This freezes well in individual containers.
• This recipe is from charming Sean Cavanaugh.