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Categories:
Italian sausage water tomatoes tomato wine dry red Parmesan sugar onions garlic oregano rosemary thyme basil parsley bay leaves salt black pepper
Viewed: 23 - Published at: 7 months agoIngredients
- 2 pounds italian sausage
- 1/2 cup water
- 112 ounces tomatoes, canned 4 x 28 ounce cans
- 8 ounces tomato paste 1 x 8 ounce can
- 13 cup wine dry red
- 1 1/2 tablespoon parmesan, parmigiano-reggiano cheese, grated
- 1 1/4 teaspoon sugar
- 2 tablespoons onions minced
- 4 each garlic cloves
- 2 tablespoons oregano
- 2 tablespoons rosemary leaves
- 1 tablespoon thyme
- 2 tablespoons basil
- 1 tablespoon parsley leaves
- 2 each bay leaves
- 1 x salt
- 1 x black pepper
Method
- Pierce sausage link with fork.
- Place in baking pan with 1/2 cup water and broil, turning once, until browned.
- Reserve pan drippings.
- Mash or cut tomatoes and add remaining ingredients.
- Mix in sausage links and pan drippings.
- Simmer 4 to 6 hours or until mixture reaches desired consistency.
- Remove bay leaves before serving.
- Freezes well.
