Prep 15 mins
Cook 1 hr
This is a Italian recipe which I got when in New York in 1965... use on polenta, or spaghetti...
- 2 cloves garlic, minced
- 1 small onion, minced
- 2 tablespoons olive oil
- 1 lb italian sweet sausage or 1 lb hot Italian sausage
- 28 ounces canned tomatoes
- 4 tablespoons cut up fresh basil
- 1 teaspoon thyme (I have also used oregano instead)
- salt and pepper, to taste
- In a large saucepot over medium heat saute the onion in the olive oil.
- Add garlic and continue to saute.
- Add sausage meat and brown slightly on all sides.
- Drain off any fat.
- Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
- When sauce is bubbly, reduce heat and cover.
- Cook for at least one hour.
- Add the remaining fresh basil leaves the last fifteen minutes.
- Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.
I agree this is a delicious recipe have been using the same one for years. And for a change I sometimes exchange cooked chicken cut in bite sized pieces for the sausage.
Absolutely delicious!! We loved this gravy. I used it for pizza sauce with The World's Best Bread Machine Pizza Dough Recipe. I added chopped pepperoni, sliced black olives and a few red pepper flakes on top of the sauce. I also used regular basil flakes cause I didn't have any fresh basil on hand. This is another "My Family's Favorite Zaar recipes" Easy to make and alittle spicy but so delicious :) Thanks so much for sharing your recipe.
One of the first recipes I've tried...it was wonderful! We substituted the canned tomatoes for spaghetti sauce to save time and put it over elbow pasta. The flavor and uniqueness of this meal was amazing! We used the hot sausage and the spice added the perfect zing! Thanks so much Andy!