Side Pannel
Italian Sausage Tomato Sauce
Italian Sausage Tomato Sauce
- Recipe Submitted by maryjosh on 03/06/2018
Ingredients List
- 3 tablespoons olive oil
- 1 cup white onions, chopped
- 1 cup red bell pepper, chopped
- 2 garlic cloves, minced
- 1 dried bay leaf
- 1/8 teaspoon red pepper crushed
- 1 teaspoon dried parsley
- Salt and black pepper
- 2 28oz. cans whole tomato with the juice
- 3/4 cup water
- 1 teaspoon sugar
- 1 tablespoon pesto
- 4 medium fresh Italian sausage, cut each in three pieces
Directions
In a saucepan, heat 2 tablespoons of olive oil over medium heat.
Add onions and cook 4-5 minutes until they are soft and golden.
Add bell pepper, garlic, bay leaf, red pepper crushed, dried parsley, salt and black pepper.
Cook everything for about 3 minutes. Remove the bay leaf and set aside.
Add the 2 cans of whole tomatoes, including the juice, and with a hand blender crush the tomatoes. Be careful to not blend the tomatoes too much. You should leave few pieces of tomatoes in the sauce.
Add brown sugar, water and cook for more 3 minutes.
Add back the bay leaf.
Add pesto and cover the pan. Once you’ve reached the boiling point, lower the heat to bring to a low simmer.
Don’t forget to stir occasionally.
Meanwhile in a skillet, heat 1 tablespoon of olive oil.
Add the Italian sausages and sauté until they become brown from the outside, but raw inside.
Cut the Italian sausages in three pieces each and add to the tomato sauce and cook at low heat for about 1.5 hours. You can also cook it for more time (3-4 hours) if you have time.
Before serving remove the bay leaf. You can serve it over spaghetti or zucchini noodles.
Add onions and cook 4-5 minutes until they are soft and golden.
Add bell pepper, garlic, bay leaf, red pepper crushed, dried parsley, salt and black pepper.
Cook everything for about 3 minutes. Remove the bay leaf and set aside.
Add the 2 cans of whole tomatoes, including the juice, and with a hand blender crush the tomatoes. Be careful to not blend the tomatoes too much. You should leave few pieces of tomatoes in the sauce.
Add brown sugar, water and cook for more 3 minutes.
Add back the bay leaf.
Add pesto and cover the pan. Once you’ve reached the boiling point, lower the heat to bring to a low simmer.
Don’t forget to stir occasionally.
Meanwhile in a skillet, heat 1 tablespoon of olive oil.
Add the Italian sausages and sauté until they become brown from the outside, but raw inside.
Cut the Italian sausages in three pieces each and add to the tomato sauce and cook at low heat for about 1.5 hours. You can also cook it for more time (3-4 hours) if you have time.
Before serving remove the bay leaf. You can serve it over spaghetti or zucchini noodles.
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