Uncooked turkey sausage(s)
6 oz, sweet Italian-variety, casings removed
1 medium, yellow, chopped
1 medium, cored, seeded and chopped
2 medium clove(s), minced
2 Tbsp, leaves, fresh, minced
1 Tbsp, leaves, minced
1 Tbsp, leaves, fresh, minced
½ cup(s), dry, or dry vermouth
Canned crushed tomatoes
56 oz, reduced-sodium
Canned chicken broth
4 cup(s), reduced-sodium
½ tsp, freshly ground
- 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.
- 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.
- 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.
- 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.