Time 2h30m Yield 4 Number Of Ingredients 6 Steps:
SAUSAGE TUFTS Eliminate the sausages skin and separate the meat with by the hands to creating small tufts. Place the tufts of meat in a large pan. Be careful to do not overlap the pieces of sausages. If necessary, use two pans. Cook the sausage over medium-low heat. The fat meat must melt slowly and the sausage must be cooked in its own fat. When the meat begins to brown, stir-fry: make sure to do not burn yourself with the sketches of fat! Continue cooking until the sausage is golden brown, but not burned. Finally, drain the meat and conserve it covered. ONIONS AND CARROTS Whereas the sausage is cooking, mince finely onions and carrots. Stir-fry the vegetables over medium heat with three tbsp of the liquid fat released from the sausages, until the onions and carrots are soft and translucent. Now, add the double concentrate tomato paste and the meat. Raise the heat to high and add the red wine. Let the alcohol evaporate a few minutes, then pour the tomato puree and low the flame. SLOW COOKED SAUSAGE SAUCE Pour the sausage sauce in a small, and thick-bottomed pot; the sauce should be at least 2 inches deep. Cover the pot with a lid and cook on low heat for at least 2 hours (best if 3 hours), until the meat is tender and the sauce is tasty to the point of not having to use salt. TRY IT ON WITH PASTA! The Italian sausage sauce is great to dress fresh pasta, like tagliatelle, pappardelle or fettuccine, but also dried pasta as rigatoni or shells. In this case my choice is shells for their peculiarity to collect the sauce, creating an irresistible combination of flavors! CROCK POT OPTION When added the tomato puree, is possible to use an electric crock pot to cook the sausage sauce. In this case, be careful to prepare a sufficient amount of sauce correct for the size of your crock pot. Triplicate the cooking time and set the crock pot to medium level.
Time 1h35m Yield 4 Number Of Ingredients 15 Steps:
Heat olive oil in a large skillet over medium-high heat. Saute garlic until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes. Stir in mushrooms, basil and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, red pepper flakes, and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.
Time 2h30m Yield 10 Number Of Ingredients 19 Steps:
Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook and stir sausage and garlic in hot oil until browned and crumbly, 5 to 7 minutes. Transfer sausage and garlic to a plate using a slotted spoon, leaving any drippings in the saucepan. Saute onion, green pepper, sweet pepper, and salt in the same saucepan until slightly softened, about 5 minutes. Add zucchini and continue cooking until onion is translucent, 5 to 10 minutes more. Drain off any excess liquid. Stir sausage, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, oregano, basil, rosemary, parsley, black pepper, and red pepper flakes into onion-zucchini mixture. Bring to a simmer, reduce heat to low, cover the saucepan with a lid, and cook, stirring occasionally, until flavors blend and sauce is thickened, about 2 hours.
Time 3h20m Yield 10 to 12 servings Number Of Ingredients 14 Steps:
Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown. Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through. Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.
Time 2h10m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
In a large non-stick skillet with a lid, add the olive oil and warm over medium heat, allow oil to heat for approximately 2 minutes. Add chopped onion and green pepper, cook for about 2-3 minutes or until onion is soft and you can see thru it, stir for even cooking. Add chopped/minced garlic, stir and continue to simmer thru for another 2 minutes. Add dry seasonings, chopped tomato, and chopped Italian sausage. Stir all and cook for another 2 minutes then add the ¼-cup dry red wine and stir all together. Add fennel seed & black pepper, cook another 2 minutes longer. Next, add the tomato sauce and water, bay leaves, salt and sugar, stir all and cover with lid, allow to cook on medium until mixture begins to slow boil, then remove lid. Stir again, cover and turn heat to a low simmer, allowing to cook for several hours or until ready to serve with pasta. Allowing sauce to slow cook for at least 2-3 hours makes for a more robust sauce ~ serve with al dente pasta, a good crusty Italian bread (ciabatta for example), freshly grated Italian cheese (a good quality aged Pecorino Romano made from sheeps or goats milk is best, never cows milk), & your favorite red wine (our favorite is a good cabernet). Sauce is also better the next day, so as a time saver make this sauce up a day ahead, allow to cool thoroughly before refrigerating, then serve the next night for dinner.
Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat. Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine. Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn’t burn on the bottom. Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally. Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally. During the last simmering stage, cook your pasta. Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn’t burn. *Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.
More about “homemade tomato sauce with italian sausage and red wine recipes”
Yield Makes about 5 cups Number Of Ingredients 9 Steps:
Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper. Slice sausages thinly, if desired.
