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Categories:
Italian sausage onion garlic green pepper cremini mushrooms tomatoes tomatoes tomato paste tomato sauce beef broth basil oregano thyme rosemary parsley brown sugar red pepper red wine black pepper salt
Viewed: 68 - Published at: 5 years agoIngredients
- 3 lbs hot Italian sausage, drained (casings removed, drained)
- 1 large onion, minced
- 5 garlic cloves, minced
- 1 large green pepper, chopped
- 12 ounces cremini mushrooms, chopped
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 (15 ounce) cans tomato sauce
- 1 cup beef broth
- 3 tablespoons basil
- 1 teaspoon oregano
- 12 teaspoon thyme
- 12 tespoon rosemary
- 2 teaspoons dried parsley
- 3 teaspoons brown sugar
- 14 teaspoon red pepper flakes
- 12 cup red wine
- black pepper (to taste)
- salt (to taste)
Method
- In a large stockpot cook the sausage until brown (on medium high heat), break it up into small pieces as it cooks.
- (Drain oil from meat).
- Add diced onions and green peppers and cook for another 5-7 minutes on medium heat.
- Add garlic, all tomatoes, and beef stock.
- Add all spices, brown sugar, and mushrooms.
- Bring to a boil and stir well.
- Add red wine then reduce heat to simmer.
- Simmer on low for an hour or more.
- Stir frequently.
- Add salt and black pepper to taste.
- Add salt with caution as sauce may already have plenty of salt from broth, etc.
