Herbed Sausage & Tomato Pasta Sauce
I believe in the wisdom of using a wine that you'd be happy to drink for cooking, rather than an inferior one. I use a Chianti for this sausage and herb sauce.—Jennifer Storment, Belgrade, Montana
Ingredients
- 2 pounds bulk pork sausage
- 1 pound Italian sausage links, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- 2 tablespoons plus 1/2 cup dry red wine, divided
- 2 cans (28 ounces each) whole tomatoes, undrained
- 2 cans (15 ounces each) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 tablespoon chicken bouillon granules
- 3 teaspoons each Italian seasoning and dried oregano
- 2 teaspoons sugar
- 1 teaspoon each dried thyme, marjoram and rosemary, crushed
- 2 bay leaves
- 1/4 teaspoon pepper
- Hot cooked pasta
