Saturday, March 14, 2015

Sweet Italian Sausage with Homemade Marinara Sauce over Spaghetti

A Farewell at Dusk
author unknown

Pink Sahara in the sky;
clouds are dunes of sand.
I am watching shadows play
right into my hand.
Farewell, light of day.
Sky, a painted desert rose slowly fades away
Sweet Italian Sausage with Homemade Marinara Sauce over Spaghetti
Cook's notes:For a change skip buying a jar of Marinara sauce at the store and make  your own. It's easy. The sauce can be made a day ahead for flavors to meld and the sauce freezes well.  Recipe adapted from Italian Comfort Food BHG Special Interest Publication 2015.
  • 1-1/2 lbs. Sweet Italian Sausage
  • 2 TB. olive oil
  • 1- 28 oz.can of Italian-style whole peeled tomatoes in puree, cut up and undrained
  • 3 garlic cloves, minced  
  • 1 cup each carrots, celery, onions and green pepper, diced
  • 3 TB. tomato paste
  • 1 cup chicken broth
  • 2 tsp. sugar
  • 2 tsp. dried Italian seasoning
  • 1 bay leaf
  • 1/2 tsp.salt 
  • 1/4 cup dry red wine 
  • Preheat oven to 350 degrees. Place sausages in glass pie pan, cover with foil and cook for 30 minutes. Cool, dice meat and set aside. 
  • In a soup pot heat oil and add in minced garlic, carrots, celery, peppers and onions.  Saute for 8 minutes.
  • Add tomato paste, broth, sugar, canned tomatoes, seasoning, salt and bay leaf.
  • Whisk mixture and simmer on low uncovered 1 hour. Check to make sure carrots and celery are tender. Remove bay leaf.  Add in cooked sausages and wine. Cook 10 minutes longer. 
  • Cool and refrigerate until serving. Reheat on low for 15 minutes. 

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