Pasta Sauce With Italian Sausage

Name: Pasta Sauce With Italian Sausage
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 serving(s)
Ingredients: 29.58 ml extra virgin olive oil; 680.38 g Italian sausage; 118.29 ml onion, diced; 118.29 ml green bell pepper, diced; 118.29 ml red bell pepper, diced; 2 (850.48 g) can diced tomatoes with juice; 2 (453.59 g) can tomato sauce; 29.58 ml tomato paste; 3 garlic cloves, chopped; 4.92 ml kosher salt; 2.46 ml black pepper, freshly ground; 59.14 ml fresh basil, finely chopped; 29.58 ml fresh rosemary, finely chopped; 14.79 ml Greek oregano, finely chopped; 14.79 ml fresh thyme, finely chopped

Submitted by Chef Gary

"A homemade sauce featuring garden fresh herbs and fresh Italian sausage. The sauce is first prepared on the stovetop. It is then transferred to a slow cooker where fresh herbs are added and the sauce is simmered for several hours prior to serving. The longer it is slow cooked, the more flavor from the fresh herbs. It is important not to add the herbs until the sauce is placed in the slow cooker so as not to lose their flavor."

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Ready In:: 2hrs 20mins
Ingredients:: 15
Serves:: 6

ingredients

29.58 ml extra virgin olive oil
680.38 g Italian sausage
118.29 ml onion, diced
118.29 ml green bell pepper, diced
118.29 ml red bell pepper, diced
2 (850.48 g) can diced tomatoes with juice
2 (453.59 g) can tomato sauce
29.58 ml tomato paste
3 garlic cloves, chopped
4.92 ml kosher salt
2.46 ml black pepper, freshly ground
59.14 ml fresh basil, finely chopped
29.58 ml fresh rosemary, finely chopped
14.79 ml Greek oregano, finely chopped
14.79 ml fresh thyme, finely chopped

directions

Heat olive oil in a large pot over medium heat. Carefully add sausage and cook until no longer pink. (If using link sausage, remove the casing prior to cooking). When sausage is cooked through, drain excess moisture and add onions and peppers. Cook approximately 5 minutes until vegetables have softened slightly.
Reduce heat to low. Add diced tomatoes, tomato sauce, tomato paste, garlic, salt, and pepper. Simmer for approximately 15 minutes.
Place sauce in a slow cooker. Add fresh herbs and simmer on low heat for no less than 2 hours. Serve over warm pasta or as the sauce for your favorite dish, such as baked ziti or lasagna.

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Reviews

I had today off and devoted it to making this slow food wonder, not that it was difficult LOL. Without doubt this is one of the best sauces that I have ever made. It has a beautiful consistency and wonderful depth of flavor that is well rounded and oh so satisfying. 5 starts all the way. Made for PAC, Fall 2012.

Annacia

RECIPE SUBMITTED BY

Chef Gary

Mesquite, 83

My very first dish was spaghetti, taught to me by my grandmother. Though very simple, it was good, honest food that was delicious. Since my first cooking experiences I have been hooked. Cooking is a passion, a way of life. I have learned so much from people here and their fabulous recipes, and I spend a great deal of time learning from Food Network and PBS. My culinary influences include Chef Robert Irvine, Iron Chef Bobby Flay, and the Encyclopedia of Cookery himself, Alton Brown. There are so many excellent chefs that are an inspiration to us all, including the great chefs here!

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