There’s just something about a really hearty and flavourful red sauce. It’s definitely something that I crave! Luckily, I have been taught by the best–my Mom–and I know how to make a killer one. Luckily for you, I am going to share that recipe. This makes a big batch. Have some for dinner, and then freeze the rest. You will be very happy the next time the craving hits you; All the hard work will already be done!
Sausage and Pepper Tomato Sauce
This recipe will easily divide by 4, if you just want to make it for dinner.
- Four 1 lb Packages of Hot Italian Sausage
- Four 28 oz Cans of Whole Plum Tomatoes
- Four 6 oz cans of Tomato Paste
- 1/2 28 oz Package of White Mushrooms
- 4 Medium Onions
- 4 Sweet Red Peppers
- 4 Cloves of Garlic, Pressed
- 4 Bay Leaves
- 2 Tbsp Dried Basil
- 1 Tbsp Sea Salt
- 1 tsp Dried Oregano
- 2 Tbsp of Butter, for pre-cooking the Onions and Peppers
Wipe down the tops of your Plum Tomato cans, and then open them with the can opener. Take a knife, and cut the Tomatoes in the cans, before you remove them. This helps to start the process of breaking the Tomatoes up, which you will continue to do as the sauce cooks. You could start with crushed Tomatoes, but the sauce will have less texture. Take an extremely large metal pot, and pour in the Plum Tomatoes and the Tomato Paste. Briefly bring the heat up to high, and then reduce it to medium.
Wipe down or wash the Mushrooms, removing any obvious dirt. Slice them, and then add them to the pot. They will cook as the sauce cooks.
For the Onions and Red Peppers, they shall be cooked in a pan before being added to the sauce. Dice the Onions, and cook them over medium to high heat just until they begin to turn transluscent. At that point, add them to the large sauce pot. Cut the Red Peppers into approximately 1 centimeter by 1 inch strips. You can chop them finer if you want a more smooth sauce. Cook them over medium to high heat just until they begin to soften, and then add them to the main sauce pot. Red Bell Peppers could be used in place of Sweet Red Peppers, but go for the Sweet Red Peppers if you can find them!
Peel your Garlic Cloves, and then use a Garlic Press to crush them into the sauce pot.
Toss in the Bay Leaves, Basil, Sea Salt and Dried Oregano. You can use fresh herbs if you happen to have access to them. Remember to remove the Bay Leaves before you serve the Sauce!
To add flavour and to make sure all the meat is fully cooked through, the Sausages must also be pre-cooked in a pan. Make sure you’re picking high-quality sausages that are Gluten-free, have no filler, and no MSG! It’s best to work in batches, cooking one package at a time so you don’t crowd the pan. Now, take the Sausages, and cut open the casings. Discard the casings, and break each Sausage into bite-sized pieces. Over medium-high heat, cook until they are nicely browned and cooked through. Now, add them to the Sauce.
As you add ingredients, ensure you’re stirring the Sauce and breaking up those Tomatoes with the back of your Wooden Spoon! Now, reduce the heat to low, and leave the lid ajar. You want to cook this for 3 to 4 hours. Leaving the lid ajar with allow moisture to escape, and your Sauce to thicken. Make sure you return periodically to stir, so it does not burn to the bottom of the pot.
Personally, I serve this over Spaghetti Squash, with a liberal sprinkling of real Parmesan Cheese. Thanks to my Mom for sharing this recipe with me, and helping me nail down the amounts!