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Tomato Sauce with Sausages
About this recipe
Buy real sausages at an Italian supermarket. They typically come 3-4 to a 1-lb pack and are 6-8 inches long. Cut widthwise into 1-inch pieces or remove the casing to add the sausage loose. P.S. Because sausages are already spiced, you needn’t add as much salt and chili pepper.
Instructions
Place a large saucepot on the stove; turn heat to just under medium and fry:
- 2-3 tbsp. olive oil,
- ½ cooking onion (diced),
- 3-4 cloves garlic (minced, or added whole and removed before browning).
When the onion looks good, add:
- 2 lb. sausages (cut widthwise into 1-inch pieces or casing removed and broken up),
- 1½ tbsp. basil, 1½ tsp. salt, 1½ tsp. chili pepper, and ½ tsp. marjoram (optional).
Brown sausage for a few minutes, and then add:
Reduce heat, cover, and let wine absorb into meat for 10-15 minutes. Once the sausages are drunk, remove lid, turn heat back up, and cook until the wine has almost evaporated. Then add:
- 3 (28 oz.) cans plum tomatoes (either hand-squashed or blended) and a little water,
- 1 stalk celery,
- 1 peeled carrot.
Bring to a boil. When boiling, reduce heat, cover, and simmer for 1–1½ hours. Taste for seasoning after 30 minutes.
After simmering, uncover, turn heat back up to medium, and add:
- ½-1 lb. fresh mushrooms (microwave in water for 5 minutes first).
Cook another 20 minutes with the lid off. When sauce is ready discard, the celery and carrot.
Notes
-
For baked rigatoni, slightly undercook 1-1½ lb. rigatoni. In a baking dish, place a layer of sauce, half the rigatoni, more sauce, and a sprinkle of Parmesan cheese. Then do it again with the rest of the rigatoni, more sauce, and more Parmesan. Top with grated mozzarella and bake at 350°F for 20 minutes covered, and then 20 minutes uncovered. It’s excellent!