Prep 20 mins
Cook 45 mins
I used Mario Batali's recipe for basic tomato sauce and added the flavors I love. That means crumbled italian sausage and red wine (my favorite italian flavors). I love the taste of this sauce because it uses thyme as the main flavor. It seems that others like it too, as I am always having to give the recipe out. I especially like to use it in my lasagna. Hope you enjoy!
- 59.14 ml extra virgin olive oil
- 1 Spanish onion, diced small
- 4 garlic cloves, peeled and chopped
- 44.37 ml fresh thyme leaves, chopped
- 1 medium carrot, finely grated
- 793.78 g can crushed tomatoes
- 793.78 g can diced tomatoes with juice
- 453.59 g sweet Italian sausage
- 236.59 ml red wine (I use Cabernet Sauvignon)
- salt (optional)
- Saute 1 lb. sweet italian sausage until light pink, almost done.
- Add olive oil, onion and garlic and cook on medium until soft and golden brown, about 8-10 minutes.
- Add the thyme and carrot and cook 5 minutes more, until the carrot is soft.
- Add the red wine and cook for one minute.
- Add the canned tomatoes and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until consistensy is thick.
- Season with salt if desired (I usually don't need to) and serve.
- You can substitute 1 tablespoon dried thyme for the fresh thyme.
- Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce.
- Try adding one pound of fresh sliced mushrooms at the same time as the carrots.
Great consistency, hearty thick sauce that sticks to pasta well.
Just right! We did substitute other herbs for fresh thyme out of personal preference, but that doesn't mean you should. Nicely balanced, richly-flavored multipurpose sauce which we will use in a ziti casserole. Made for PAC.
I used some Merlot that I had left over in ours and we loved this sauce so much! I served it over whole wheat pasta noodles and even my DS and DD commented on how good it was. Awesome sauce you have here! Thanks for sharing!