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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Italian sausage, fresh basil, and rich undertones from the wine. Needs a heavier pasta, such as fettuccine. Whole wheat/multi grain noodles are excellent with this sauce. Ingredients:
8 oz. italian sausage |
42 oz. canned tomatoes, diced |
2 carrots, minced |
2 stalks celery, minced |
1/2 cup red wine |
1/2 cup onion, chopped |
2 cloves garlic, minced |
1/4 cup fresh basil, slivered |
1 tbsp. extra virgin olive oil |
Directions:
1. Remove sausage from casings (8 oz should equal approximately 2 links of sausage). Heat oil in a deep skilled over medium heat. Add sausage; cook until browned.
2. Add the onion. Stir until transluscent and soft, but don't brown.
3. Add carrots and celery. Cook until softened, but do not brown.
4. Add Garlic, and stir for about 30 seconds.
5. Add red wine and scrape up any browned (meat) bits from the bottom of the skillet. Cook, stirring often, until wine has almost completely evaporated.
6. Add tomatoes and allow to simmer, stirring often, until liquid has reduced and sauce has thickened.
7. Add basil, season with salt, black or red pepper and olive oil to taste. Serve with a stout pasta, such as fettuccine.
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