6-8 links of sweet of spicy sausage. OR ground pork (1/2 pound)
2 tablespoons of olive oil
2 Med. sweet onions
4-6 garlic cloves (pressed)
1-2 cans of diced tomatoes (opt.)
6 lg cans of Tutturoso Crushed or plum tomatoes
fresh basil (about 10 leaves, washed and chopped)
fresh parsley (a little less than basil)
salt and pepper to taste.
fresh grated parm. cheese
Instructions
Put oil into large stock pot. Heat it on Med. High. chop some onions and puree some. Put them into the oil until softened. Add garlic.
Once they are softened, add tomatoes. If you use plum tomatoes, take the stem parts off and break them up with your hands. The diced tomato is optional. I usually use a mix of smooth and chunky tomatoes. If you have fresh tomatoes the need to be used, run them through the food processer and use them as well.
Bring them to a boil and then let them simmer for 30 min. to a few hours. If you want the sauce to thicken quickly, you can add a can of tomato paste.
About 30 min before serving, cook up the sausage or pork. If you use sausage, take the skins off and break it up like ground meat. You want to cook this separately so that it doesn't get overcooked. I also like to use a thin flavored sausage (cheese and onion, red pepper and spice). If I use the small sausage, I just cut the links into small pieces and don't cook it like ground meat. Add the meat, salt pepper, and grated parm. cheese. Add the fresh herbs and serve.
Serving
Suggestions
serve over pasta, use it on pizza, freeze the extra for a quick meal later.
Originally Submitted
11/25/2008
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