So here’s the thing: when I make pasta sauce, I cheat. But you know what? It sure does taste good.
Spicy Cabernet Meat Sauce
4 links hot Italian turkey sausage, casings removed
3 links sweet Italian sausage, casings removed
1 large onion, chopped
1 red pepper, chopped
6 roma tomatoes, chopped
5 cloves garlic, minced
1 tbsp oregano
1 tbsp basil
1 jar pasta sauce (I use Classico Tomato & Basil)
2 tsp crushed red pepper flakes
1 1/2 c cabernet sauvignon
1/4 c parmesan, grated
1 tbsp sugar
In a large pot, brown sausages and break them apart with a spoon. Transfer sausage bits to a bowl, reserving about 1-2 tbsp of fat in the pot. Saute onion for 2-3 minutes then add pepper and garlic. Cook for another 2-3 minutes. Add tomatoes, oregano, basil and pepper flakes, reduce heat to medium low and cook for 5 minutes, stirring occasionally.
Add pasta sauce, wine and sugar to the pot. Stir and reduce heat to low. Cover the pot and let simmer for 30-40 minutes. Stir in parmesan and simmer for another 10 minutes.
Pair this with some pasta, a side of garlic bread and maybe a giant glass of red wine. Kinda perfect.