2 tablespoons Extra Virgin Olive Oil
1 ½ pound Spicy Italian Sausage, casing removed
1 ½ cup Yellow Onion, diced
½ pound Mushrooms, sliced
1 tablespoon Fresh Thyme Leaves, chopped
2 tablespoons Fresh Garlic, chopped
2 large cans (28 ounces each can) Peeled Tomatoes, chopped (we use LaValle)
1 cup Tomato Puree
Salt and Pepper to taste
¼ cup Parsley Leaves, roughly chopped and the last minute
- In a Dutch oven, heat a little oil and add the sausage when hot, brown the sausage, constantly breaking it up while it cooks so you have small uniform golden brown crumbles (This could take 10/15 minutes).
- Remove the sausage from the pan and drain any extra fat if appropriate.
- In the same pan or another pan, heat the remaining olive oil. Add the onion and sweat them for 2 to 3 minutes. Add the mushrooms and sweat them for 2 to 3 minutes or however it takes to eliminate ALL the water. Add the garlic when fragrant, add chopped tomatoes and tomato puree add the sausage back into the pot, bring to boil and let simmer slowly for about 1 ½ hour.
- Adjust Sat and Pepper, if needed.