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**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Hi, this is Corrie who posted the recipe. Just a few corrections. Ground Italian sausage is best in the recipe, not sliced. Also, be sure to use canned Italian style tomatoes and crush them beneath your fingers as you add them to the sauce. Bon appetit!
Outstanding! We try to stick with the recipe as written whenever possible but with ingredients on hand we made a minor adjustment or three. We had a pound of Italian sausage (I guess you'd call it "sweet") so we browned (in cast iron skillet) and drained it well. Then we added 2 T olive oil before adding the onions and 8 cloves garlic. When all this was browned we added the Merlot wine to help loosen all the good stuff carmelized in the pan then combined everything in a separate pot to simmer. We don't like the flavor of higher acid foods like tomatoes when cooked in cast iron.
This was a starter for me. I changed it around quite a bit from the original. I went to the local pizza place and borrowed some of their sausage topping. I omitted the wine for lack of having it on hand. I used scallions and cilantro. And 4 garlic cloves (I love garlic).Threw it all together in a flash. It was way better than the jar variety.
My husband said this was the best homemade sauce he's had. It's now my favorite recipe. I doubled the recipe (but not the wine) but used 1 can crushed tomatoes and 1 (28 oz) can whole peeled (and crushed them with my hands); I also used hot sausauge and added 1 Tbs of sugar. After browning, I cooked everything in a slow cooker on low all day (8-9hrs). DELICIOUS!!! Thanks for the recipe.
This was an interesting starting point but only that. Not enough flavour for the time it takes in my opinion (simmering time to cook sausages that is not effort - admittedly the recipe is easy). Frying sausages might improve flavour a bit I don't know. Could also try adding some different spices or fresh veggies perhaps some fresh tomatoes along with the crushed ones from a can. I guess I just like more complicated tomato sauces! Followed recipe exactly simmered about an hour on fairly low heat.
After reading the reviews I am wondering if people realize just how much their selections of ingredients affects their recipe. If you use Del Monte whole tomatoes and then use another brand later you get a different sauce. And the suasage....wow talk about variation. Half the fun of cooking a great meal is searching your area for the best sausage that YOU like. Ask around ask grandma which butcher knows how to make sausage which brand she likes. Isernios out of the package is pretty lean as sausage goes. The stuff you buy in the meat counter as the grocery store is silly. Look for a independent meat market where the butcher make his own. Or better yet get some nice lean Pork Butt grind it up and get a good recipe here on the web....its silly simple. You don't need perfectly good pork wrapped in a casing to call it sausage. Where did that casing come from? Is it natural? It is adding to the flavor of the sauce? And the wine. Do some homework and try several kinds of wine. Find one that suits you you're eating it. Lastly when making your sauces and trying them out be sure to write down the little things that make one sauce different from the other. Make sure the recipe as the brand of ingredient time of year purchased or whatever you will need to make that sauce for company. If you don't take notes you will not likely get the same exact ingredients next time and when company comes and you are expecting a certain taste....well you get the point.