Thread: Sunday gravy

SERVES 4 TO 6
1 TBSP VEGETABLE OIL
1 LB HOT ITALIAN SAUSAGE
2 ONIONS, CHOPPED MED
2 TBSP TOMATO PASTE
6 CLOVES GARLIC, MINCED
2 TSP SGUAR
½ TSP DRIED OREGANO
¼ C RED WINE
1 (28 OZ) CAN CRUSHED TOMATOES
2 C SHREDDED LEFTOVER CHUCK ROAST MEAT
SALT AND PEPPER
3 TBSP CHOPPED FRESH BASIL
1. Heat oil in Dutch oven over med high heat until just smoking. Add sausage and cook until well browned, 6 to 8 minutes. Transfer sausage to paper towel-lined plate. Slice in half crosswise, reserve.
2. Cook onions in sausage fat over med heat until browned, 6 to 8 minutes. Add tomato paste, garlic, sugar and oregano and cook until tomato paste begins to darken, 1 to 2 minutes. Add wine, scraping up any browned bits, and simmer until reduced to 2 tbsp about 1 minute. Add tomatoes, chuck roast reserved sausage, ¾ tsp salt and ¼ tsp pepper.
3. Reduce heat to low and simmer, covered, until slightly thickened, about 20 minutes. Stir in basil. Season with salt and pepper. Serve over pasta.

I will have to try this one out. I have been hooked on a recipe I came across a couple years ago, I never made pasta sauce any other way once I found this one:

1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1.In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

From: World's Best Pasta Sauce! Recipe - Allrecipes.com