Instructions:

Slice the mushrooms up and sautee with butter at high heat until golden brown. Set aside.

Use olive oil to fry the sausages until well done, remove from heat and set aside. When cooled, slice the sausages as desired. I prefer 1/3" slices. Set the sliced sausages aside.

Sautee the red onion and garlic in olive oil until the red onion pieces become translucent, yet still a little firm. You may need to add a little extra olive oil to the onions and garlic. When ready, add the basil and stir until the basil cooks down. Turn the temperature to medium heat.

After the basil has cooked own, add the spaghetti sauce and red wine and mix thoroughly. Take care as the pan may be hot and cause the sause to splatter when adding.

After stirring in the wine and sauce, add the sausage (juices and all) and the mushrooms (liquid and all). Stir until thoroughly mixed.

When the sauce begins to simmer, reduce to low temperature to maintain the simmer. Simmer for one hour while stirring occasionally. If you prefer a thicker sauce, use a splatter screen to reduce the moisture.

Last, but not least. Cook the vermicelli. Serve with Apothic Red wine. Be happy.