This is a great all purpose pasta sauce. It's excellent to use with baked ziti, over spaghetti or in lasagna. I served this batch with ricotta stuffed shells. The recipe for the filling for those is also on the blog.
2 T. olive oil
1 yellow onion, chopped
2 mild green peppers, chopped (such as bell or I used Marconi Peppers we grew in the garden)
5 cloves garlic, minced
1 lb. mild Italian sausage, casings removed
1/4 cup red wine
2 - 28 oz. can tomato puree
1 - 14.5 oz. diced tomatoes with basil & oregano
1/2 t. sugar
1 T. EACH basil and oregano
1/2 t. red pepper flakes
a few grinds of black pepper
1 T. balsamic vinegar
In a large Dutch oven over medium high heat, let the olive oil warm just a bit and then add onion and peppers. Let cook for about 3 - 4 minutes, stirring occasionally. Sprinkle about a teaspoon of salt over the onions and peppers and then add garlic and cook for a minute more.
Add the sausage and break it up with a wood spoon and let it cook until well browned. Drain fat from pot and then deglaze with red wine, stirring up those browned bits with the spoon.
Add the tomatoes, sugar, herbs, pepper flakes and black pepper. Lower heat to simmer and cover. Let the sauce cook for several hours, stirring occasionally to make sure it isn't sticking to the bottom of the Dutch oven.
Right before serving add the balsamic vinegar and adjust seasonings if desired.
1 yellow onion, chopped
2 mild green peppers, chopped (such as bell or I used Marconi Peppers we grew in the garden)
5 cloves garlic, minced
1 lb. mild Italian sausage, casings removed
1/4 cup red wine
2 - 28 oz. can tomato puree
1 - 14.5 oz. diced tomatoes with basil & oregano
1/2 t. sugar
1 T. EACH basil and oregano
1/2 t. red pepper flakes
a few grinds of black pepper
1 T. balsamic vinegar
In a large Dutch oven over medium high heat, let the olive oil warm just a bit and then add onion and peppers. Let cook for about 3 - 4 minutes, stirring occasionally. Sprinkle about a teaspoon of salt over the onions and peppers and then add garlic and cook for a minute more.
Add the sausage and break it up with a wood spoon and let it cook until well browned. Drain fat from pot and then deglaze with red wine, stirring up those browned bits with the spoon.
Add the tomatoes, sugar, herbs, pepper flakes and black pepper. Lower heat to simmer and cover. Let the sauce cook for several hours, stirring occasionally to make sure it isn't sticking to the bottom of the Dutch oven.
Right before serving add the balsamic vinegar and adjust seasonings if desired.
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