- 1/4 Cup Olive Oil
- Large White or Yellow Onion chopped
- One Large Bunch of Fresh Basil chopped
- 4-5 cloves of garlic chopped
- 1-2 lg pinches of Crushed Red Pepper to taste (I like heat in mine)
- 3 large cans whole, chopped or crushed tomatoes (I like Cento Tomatoes or San Marzano canned tomatoes)
- Sea salt and pepper to taste
- 4-5 Hot Italian sausages, cut into 1/4 inch pieces or smaller
- 8-10 ounces sliced mushrooms
- 1 sm/med red bell pepper chopped
- Your favorite pasta, cook according to directions on packaging and set aside
Cover the bottom of your large pot with Olive Oil and heat over medium heat. Add your Italian Sausage, Mushrooms, Onion, Garlic, Red Bell Pepper, Basil and Crushed Red Pepper. Sauté ingredients until the Onions are tender and sausage is browned. Add Tomatoes and let cook on medium heat until sauce has cooked down a bit, stirring as needed.
Season with a little salt and pepper to taste and turn heat to a low simmer, cover and continue to cook for about two or more hours, stirring as needed. Sometimes I keep a sauce on the back of the stove all afternoon on a low simmer.
Serve over your favorite pasta with Fresh Parmesan cheese and Garlic Bread.
Gluten-Free option: Serve with GF pasta, Pad Thai Rice Noodles or Thai rice stick noodles
- A hearty meat sauce is great served over an equally hearty pasta. Rigatoni, Penne, Ziti, Linguine are all wonderful choices.
- Toss your pasta with your sauce in a large bowl to fully cover the pasta before serving then garnish with your Parmesan cheese.
If using fresh tomatoes:
- One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds)
- One 14 1/2 ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)
- When in season it’s best to use fresh , simply parboil the tomatoes to remove skin before use.
Never forget, a good meat-sauce is even better the next day 🙂