Ingredients
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1 1/2 lbs pork sausage
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1 tablespoon fennel seed
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3 tablespoons california chili powder
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1 tablespoon new mexico chile powder
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gray salt
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fresh ground black pepper
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1 medium onion, finely chopped
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2 tablespoons garlic, minced
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1/2 cup red wine
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1 tablespoon tomato paste
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1 (28 ounce) can whole tomatoes, crushed by hand
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1 teaspoon dried oregano
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beef broth or water, for thinning sauce
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6 large soft hamburger buns, split
Instructions
- In a large bowl, mix together the sausage, fennel seed, chili powders, and salt and pepper, to taste.
- In a large skillet over medium heat cook the sausage mixture until browned.
- Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
- Return the SKILLET to medium heat and add the onions and garlic.
- Cook until the onions are soft, stirring often, about 5 minutes.
- Add the red wine, then stir in the tomato paste, pureed tomatoes, and dried oregano.
- Bring the mixture to a boil and add the cooked sausage.
- Turn the heat down and simmer for about 15 minutes.
- Taste and adjust seasoning with salt and pepper.
- If mixture is too thick, thin it with a little broth or water.