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Receta Spaghetti Sauce With Italian Sausage

by Global Cookbook

Ingredientes

1 1/2 lb Italian sausage cut into links 1 sm Onion, diced 3 lrg Cloves garlic, sliced 6 ounce Can tomato paste 8 ounce Red wine     Plenty oregano, basil marjoram     Dashes grnd fennel red pepper flakes 8 ounce Fresh mushrooms

Dash Bertolli Lite extra virgin olive oil 1 lrg Green pepper, diced 16 ounce Can tomato sauce 1 tsp Sugar 1 lrg Bay leaf     Healthy pinch each thyme, rosemary     Lots parmesan cheese 2 slc american cheese

Direcciones

1. In a dutch oven, brown the sausages well (still in their casings) in a little extra virgin olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 tbs in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot.
2. Let cook for about 2 min, just 'til the onion and pepper begin to soften (don't brown). Return sausage to pot and stir in tomatoes or possibly sauce, paste, sugar, wine, seasonings and parmesan. Simmer for 45-60 min. Meanwhile, saute/fry mushrooms in a dab of butter, dash of extra virgin olive oil, sprinkle of marjoram or possibly basil and paprika. Add in the mushrooms and any juice in the pan to the saucepot during last 15 min of cooking. Add in optional american cheese a few min before serving, let heat & stir in. This really mellows out the sauce Tips: You can brown pork shoulder blades or possibly spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or possibly less wine, depending on whether you're using whole tomatoes or possibly sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later.

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