Sausage marinara
2
Points®
Total time: 2 hr 45 min • Prep: 20 min • Cook: 2 hr 25 min • Serves: 10 • Difficulty: Easy
Fill your home with the delightful aroma of homemade tomato sauce that is both hearty and bold. The little bit of vermouth adds a depth to the recipe without adding any alcohol content as all of that will burn off in cooking. Serve this sauce over pasta, a baked potato, or a frittata. So versatile, this sauce is easy to prepare ahead of time and keep refrigerated for 3 days or frozen for up to a month for last minute needs. Try a hot Italian sausage for a spicier sauce.
Ingredients
Unsalted butter
2 tsp
Olive oil
1 tsp
Uncooked turkey sausage
6 oz, sweet Italian-variety, casings removed
Onion
1 medium, yellow, chopped
Green bell pepper
1 medium, cored, seeded and chopped
Garlic
2 clove(s), minced
Fresh basil
2 Tbsp, leaves, fresh, minced
Fresh oregano
1 Tbsp, leaves, minced
Rosemary
1 Tbsp, leaves, fresh, minced
Fennel seeds
2 tsp
White wine
½ cup(s), dry, or dry vermouth
Canned crushed tomatoes
56 oz, reduced-sodium
Chicken broth
4 cup(s), reduced-sodium
Table salt
1 tsp
Black pepper
½ tsp, freshly ground
Instructions
1
Melt butter and olive oil in a large pot over medium heat. Crumble in sausage meat; stir over heat until it loses its raw, pink color and browns lightly, about 4 minutes.
2
Add onion and bell pepper. Cook, stirring often, until onion softens, about 4 minutes. Stir in garlic, basil, oregano, rosemary and fennel seeds; stir over heat 30 seconds.
3
Pour in wine or vermouth. Raise heat to high and bring to a full simmer, scraping up any browned bits in pot’s interior. Boil until reduced to a thick glaze, about 3 minutes.
4
Pour in tomatoes and broth; stir in salt and pepper. Bring to a full simmer, reduce heat to low, and simmer slowly, uncovered, until thickened and sauce-like, stirring often, about 2 hours. Yields 1 about cup per serving.
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