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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a Italian recipe which I got when in New York in 1965... use on polenta, or spaghetti... Ingredients:
2 cloves garlic, minced |
1 small onion, minced |
2 tablespoons olive oil |
1 lb italian sweet sausage or 1 lb hot italian sausage |
28 ounces canned tomatoes |
4 tablespoons cut up fresh basil |
1 teaspoon thyme (i have also used oregano instead) |
salt and pepper, to taste |
Directions:
1. In a large saucepot over medium heat saute the onion in the olive oil.
2. Add garlic and continue to saute.
3. Add sausage meat and brown slightly on all sides.
4. Drain off any fat.
5. Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
6. When sauce is bubbly, reduce heat and cover.
7. Cook for at least one hour.
8. Add the remaining fresh basil leaves the last fifteen minutes.
9. Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.
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