Classic Red Sauce with Italian Sausage

Rich and bold with just a subtle touch of heat – this luscious sauce is a concoction of pantry basics that delivers big on flavor to bring you a bowl of classic comfort.

This sauce evolved from one Mom often made. Growing up, restaurants were few and far between in the Texas Panhandle. Making this sauce always takes me back to lessons learned from the women in my life. Keep your pantry and freezer stocked then add a little creativity and you’re all set.

For this sauce, start with sweet onions and mild Italian sausage. Italian sausage is available in bulk and in links plus it freezes well making it great to keep on hand. It’s perfect for sauces, frittatas and even meatloaf. Sauté the onions and sausage along with a touch of garlic then load it up with layers of tomato taste and a generous pour of good red wine. Include a variety of herbs, a pinch or two of red pepper flakes and a bit of brown sugar to balance things out.

Then slow things down and simmer for a while. And if you’re not in a hurry, this sauce is even better the next day.

Toss it with your favorite pasta and a sprinkling of Parmesan.

Classic Red Sauce with Italian Sausage

Italian sausage freezes well and is great to keep on hand. It makes a perfect addition to sauces, frittatas and even meatloaf.

1 tablespoon olive oil

1 tablespoon butter

1-⅓ cup chopped sweet onion, about 1 medium onion

1-½ pounds mild Italian sausage, bulk or link with casings removed

½ teaspoon chopped garlic, about 1 clove

1 large can crushed tomatoes, 28-ounces

2 cans tomato sauce, 15-ounces each

1 can tomato paste, 6-ounces

1-½ cups good red wine, such as a Pinot Noir

1 tablespoon dark brown sugar, divided

1 tablespoon dried oregano

1 tablespoon dried parsley

1 tablespoon dried basil

2 bay leaves

¼ to ½ teaspoon red pepper flakes

1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

Pasta and Parmesan cheese for serving

Melt the olive oil and the butter together in a large Dutch oven over medium heat. Toss in the chopped onion and Italian sausage and sauté over medium heat until the onion is tender and the sausage is barely pink in the center, about 8 minutes.

Toss in the garlic and continue cooking for an additional 3 minutes. Drain off any excess drippings, leaving about 1 tablespoon in the pan. Stir in the crushed tomatoes, tomato sauce, tomato paste and the wine.

Add 1-½ teaspoons of the dark brown sugar along with the oregano, parsley, basil, bay leaves, red pepper flakes (adding ½ teaspoon if you like things a bit spicier), kosher salt and black pepper.

Reduce the heat to low and partially cover the pan. Simmer for about 1 hour, stirring occasionally. Check for taste, add the remaining brown sugar if needed to smooth out the acidity of the tomatoes and extra seasoning to suit your taste.

Toss with your favorite pasta and finish with a sprinkling of Parmesan cheese.

Serves 6 to 8. You can also freeze this sauce by letting it cool slightly, then store it in a freezer-proof container.