Sausage marinara

SmartPoints® value per serving
Total Time
2 hr 45 min
20 min
2 hr 25 min
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.


Unsalted butter

2 tsp

Olive oil

1 tsp

Uncooked turkey sausage(s)

6 oz, sweet Italian-variety, casings removed

Uncooked onion(s)

1 medium, yellow, chopped

Green pepper(s)

1 medium, cored, seeded and chopped

Garlic clove(s)

2 medium clove(s), minced


2 Tbsp, leaves, fresh, minced

Fresh oregano

1 Tbsp, leaves, minced


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

Canned chicken broth

4 cup(s), reduced-sodium

Table salt

1 tsp

Black pepper

½ tsp, freshly ground


  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.