Tuesday, March 4, 2014

Simple Sausage Marinara

I've made this a few times now and I find it super savory! This red sauce with sausage is super easy. Its one of those meals you do a bunch of prep work for, and then you relax while the sauce simmers it's way into the juiciest parts of the sausage. Let's get started.

You will need:
  • 6 hot or sweet Italian sausage, whichever you prefer or mix it up
  • 14 oz. can of crushed tomatoes
  • 14 oz. can of whole peeled or diced tomatoes
  • 1 yellow onion, diced
  • 2-3 cloves of garlic, diced
  • fistful of basil, chopped
  • salt & pepper to your taste
  • olive oil
Start prepping by filling a medium sauce pot 2/3 full of water. Set that on medium-high heat and let it come to a boil while you're dicing up the onion, garlic, and basil.

Pour olive oil into a large sauce pot, enough to cover the bottom of the pot, and put it on medium-low heat. Once the olive oil has heated up a bit, dump in the diced onion. Let the onion cook until it looks a little translucent and then stir the onions to the sides of the pot to make a little landing pad for the garlic. Let the onion and garlic simmer for a while until the garlic looks yellow, then stir it up. If the onions start to burn or cook to quickly, definitely turn the heat down.

Before you place the sausage in the boiling water, use a fork to poke each sausage three or four times. Let the sausages cook for 4-6 minutes each at the most. After they're done, I like to cut them into twos or threes so the sauce gets in. My Nonno (grandfather) preferred cooking them whole. It's alright if they aren't cooked through because they're going to be in the sauce which is still thickening.

Turn the heat way down and let your sauce simmer for at least 30 minutes. I like to simmer my sauce for as long as possible. Well, go try this and tell me what you think. Whatever, you'll like it.



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