Ingredients
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1/4 cup extra virgin olive oil
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1 Spanish onion, diced small
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4 garlic cloves, peeled and chopped
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1 (28 ounce) can crushed tomatoes
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1 (28 ounce) can diced tomatoes with juice
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1 lb sweet Italian sausage
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1 cup red wine (I use Cabernet Sauvignon)
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salt
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1/2 medium carrot, finely grated
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3 tablespoons fresh thyme leaves, chopped
Instructions
- Saute 1 lb. sweet italian sausage until light pink, almost done.
- Add olive oil, onion and garlic and cook on medium until soft and golden brown, about 8-10 minutes.
- Add the thyme and carrot and cook 5 minutes more, until the carrot is soft.
- Add the red wine and cook for one minute.
- Add the canned tomatoes and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until consistensy is thick.
- Season with salt if desired (I usually don't need to) and serve.
- You can substitute 1 tablespoon dried thyme for the fresh thyme.
- Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce.
- Try adding one pound of fresh sliced mushrooms at the same time as the carrots.