Prep 15 mins
Cook 45 mins
This does NOT qualify as made from scratch - but each time I've tried to do that, my family revolts and says "We like yours better!" I've been asked for the recipe many times, too, so what the heck - here it is on Zaar in all it's glory. Don't get me wrong, this takes a lot more time than opening a jar, and it makes enough to feed an army. It does freeze very well, though. The best part is, you can use any or all of the veggies and really pack a nutritional punch. I've even added finely diced carrots and it still turned out great. I will say that, imho, the HOT italian sausage really makes the sauce. I *suppose* you can use sweet, if you really need too...
- 1 lb hot Italian sausage link (I prefer Johnsonville)
- 1 large onion, diced
- 1 large green pepper, seeded and diced
- 4 large garlic cloves, pressed (or minced from a jar)
- 3 tablespoons pesto sauce, jarred (I use Classico Traditional Basil Pesto)
- 1 medium eggplant, peeled and diced
- 2 medium zucchini, diced
- 8 ounces fresh mushrooms, sliced
- 1⁄2 cup dry red wine
- 2 (15 ounce) cans crushed tomatoes, with juice
- 1 (10 ounce) canrotel tomatoes and green chilies
- 3 (24 ounce) jars spaghetti sauce (Use your favorite, I like Classico)
- Remove casings from sausage links and slice. In a large stockpot over medium high heat, brown the sausage. Drain off grease if desired; I usually don't.
- Reduce heat to medium. Add onion, green pepper, garlic, pesto, eggplant, zucchini, and mushrooms. Simmer for an additional 10 -15 minutes - it doesn't have to be done, just softened. The eggplant will start to get mushy - it will eventually become the thickening agent for the sauce, so don't worry if it starts looking weird!
- Add the wine, tomatoes, and spaghetti sauce. Stir until all ingredients are blended. Reduce heat to medium low and simmer for another 20 - 30 minutes to really blend in the flavors.
- Serve over your favorite pasta and garnish with parmesan cheese, or do whatever you usually do with spaghetti sauce!
This was wonderful and still pretty easy. I love that it has so many veggies in it since my 5 year old never eats more than 5 bites of anything! Thanks for a great recipe full of nutrition without having to puree a bunch of veggies before hand (as I used to do to sneak in the veggies). *UPDATE* Just took the leftover batch I put in the freezer out and heated it up, even more yummy! Thanks again!
YUM!! What a fantastic sauce recipe here. It makes a TON, which would work well for OAMC...just freeze the unused sauce and save for a quick dinner another time! My family rated this a 4 (they wanted my sauce - just like your kids..lol) but I give it a very solid 5 star rating. I lovedddddddd the hot sausage flavor and the added veggies. The eggplant really does work as a thickening agent. Great family recipe, Gatorbek. Thank you. :)