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 deliver big on flavor to bring you a bowl of classic comfort.
Equipment
- Large Dutch oven or stockpot
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-⅓ cups 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
- 1 teaspoon freshly cracked black pepper
- Pasta and Parmesan cheese for serving
Instructions
- 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 1-1/2 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 top with a sprinkling of Parmesan cheese.
Notes
Italian sausage freezes well and is great to keep on hand. It makes a perfect addition to sauces, frittatas and even meatloaf.
You can also freeze this sauce by letting it cool slightly, then store it in a freezer-proof container.