Sausage Marinara

2
Total Time
2 hr 45 min
Prep
20 min
Cook
2 hr 25 min
Serves
10
Difficulty
Easy
Hearty and bold. Great with pasta, over a baked potato, frittatas and more.

Ingredients

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

basil

2 Tbsp, leaves, fresh, minced

fresh oregano

1 Tbsp, leaves, minced

rosemary

1 Tbsp, leaves, fresh, minced

fennel seed

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

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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