Ragu Sauce With Italian Sausage

RAGU SAUCE  with Italian Sausage

• Ready In: 4 hrs 50 mins
• Serves: 2
• Yields: 2 1/2 lbs

Ingredients

• 2 -2 1⁄2 lbs mild Italian sausage
• 2 (12 ounce) cans  6 in 1 all purpose ground tomatoes, with added extra heavy puree
• 1  medium onion (chopped)
• 3  garlic cloves
• 2  medium portabella mushrooms
• 1  stalk celery
• 2  tablespoons  calavito extra virgin olive oil
• 1  beef bouillon cube
• 1  teaspoon fresh ground black pepper
• 3  bay leaves
• 1  teaspoon sweet basil
• 1  teaspoon oregano
• 2  teaspoons parsley

Directions

1. Preheat Sautee pan (when pan is up to temperature, water will sizzle when sprinkled on surface).
2. Add 2 Tablespoons Olive oil to coat bottom of pan.
3. Brown sausages (uncovered) approximately 6 minutes each side (2 sides) low/medium heat.
4. Cover pan & reduce heat to low, cook additional 12 minutes ea side (2 sides).
5. (Total cooking time: 36 min).
6. SAUCE:
7. Sautee 3 cloves minced garlic in 2 Tablespoons Olive Oil until soft (DO NOT brown!) Low heat.
8. Empty 2 cans of tomatoes in large pot, add approximately 1/4 can of water to each can, rinse, add to pot.
9. Sprinkle in:
10. - Sweet Basil.
11. - Fresh ground black pepper.
12. - Oregano.
13. - 2+ healthy pinches Parsley.
14. - 3 Bay Leaves.
15. - 1 stalk Celery (chopped).
16. Add Italian Sausage to sauce (check to make sure they are lightly browned both sides).
17. Remove most liquid from Sautee pan & use remaining liquid to lightly brown chopped onion, add to sauce.
18. Cook uncovered under low heat for 3 1/2 hours.
19. Stir frequently & thoroughly!
20. Add 1 Beef bouillon cube to approximately 1/3 to 1/2 cup boiling water, dissolve & add to sauce.
21. Chop 2 Bella mushrooms and Sautee in olive oil until tender, add to sauce, cook an additional 45 minutes.