This is a simple rich sauce that blends the flavors of Italian sausage, broccoli, tomatoes, and onions enhanced by garlic, red wine and seasonings. The sauce can be served over pasta or rice for a quick meal or it can be used in a casserole. If a vegetarian version is wanted use mushrooms instead of the sausage and add more Italian seasoning.
This was my solution for dinner yesterday. I didn’t feel like the traditional tomato based spaghetti. After cooking the sauce I simmered it with cooked spaghetti. The male of the house came back for seconds and asked for leftovers for breakfast.
- ½ of a package of Italian sausage, 5 sausages per package
- 1 tablespoon of cooking or olive oil
- 1/3 of an onion, sliced thin
- 1 cup or more chopped frozen broccoli
- 1 can of stewed tomatoes
- ¼ cup or more of table grade red wine
- ½ of a tomato can of water
- 1 clove or more of minced garlic
- 1 teaspoon or more of Italian seasoning
- Salt and pepper to taste
Heat a tablespoon of oil over medium heat in a large pot. Remove the casings from the sausages and crumble the meat into the hot oil. Stir and break the meat up as it browns.
When the sausage has browned removes half of it and allows it to cool to room temperature. You can wrap the sausage in foil and freeze it for use in another recipe.
Stir in the sliced onions and the frozen broccoli. Continue to cook the meat and vegetables over medium heat until the onions are done and the broccoli is thawed.
Stir in the wine and scrap up the brown bits from the bottom of the pot. Add the minced garlic. Add the can of stewed tomatoes and a half of a tomato can of water. Stir well to combine.
Add about a teaspoon each of salt, pepper and Italian seasoning. Lower the heat and simmer covered for about an hour. Taste and adjust the seasonings.
There will be enough sauce for 8 oz. of pasta or 2 cups or more of cooked rice. After cooking the pasta or rice stir it into the sauce and simmer long enough to allow the flavors to soak into the pasta or rice.
Serve with grated cheese, bread and a salad.
I use Italian bratwurst sausages. To remove the casing from the sausages cut through the casing along one long side of each. Cut about ¼ of an inch deep. At one end grasp the casing and peel it off.
The broccoli does not need to be thawed before using.
The wine can be omitted and replaced by plain water or bouillon but the flavor is much improved by its addition.
The sauce would be good in a pasta casserole. Use about 8 oz. of under cooked pasta, stir in the sauce and bake in a covered casserole pan at 350 degrees F. for about 35 to 40 minutes. Remove the cover and sprinkle the top with buttered bread crumbs mixed with cheese. Return the casserole to the oven until the top has browned. Allow the casserole to sit about 10 minutes before serving.