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Sunday, 26 January 2014

Easy (and spicy) Meat Sauce for Pasta

Recipe Title: Easy (and spicy) Meat Sauce for Pasta

By: Miriam Borys

Servings: 8

2 tblsp. olive oil
6 hot italian sausages
½ bottle of red wine
2  X 28oz. cans diced tomatoes 
1  640ml jar herb pasta sauce  & 1 can of diced tomatoes
Use what you have in your pantry at home. A jar of store bought pasta sauce adds alot of flavor, so if you don’t have diced tomatoes, use the pasta sauce. 

Heat frying pan over med heat prior to starting. Add oil. If your pan is hot before putting the sausage in, the sausages will not stick to the pan. For a complete and useful cooking lesson on how to heat a stainless steel pan properly before adding protein please go to

Remove sausage meat from casing by squeezing the middle of each sausage. ( a hint for easy removal...leave the sausages at room temperature for 30 minutes and the sausage meat will easily squeeze out of the casing.
Add sausage meat to hot pan and immediately start to stir and chop to break up the sausage meat into smaller pieces. Cook the meat until lightly browned and evenly cooked.
Add ½ a bottle of red wine (don’t use your expensive wine for this recipe, table wine works well) to deglaze
 the pan. 
Bring up to the boil while stirring the caramelized bits off the bottom of the pan.
Add tomatoes and cook until the sauce comes up to the boil.
Pour hot sauce into a deeper sauce pot. Allow to simmer for 15 minutes.
Puree with an immersion blender to get a smooth consistency. Cook pasta as directed and use this delicious sauce over your pasta choice. If the sauce is too thick, add more red wine while simmering.
immersion blender

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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