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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

12 ServingsPrep: 30 min. Cook: 6-1/2 hours

Ingredients

2 pounds bulk pork sausage
1 pound Johnsonville® Mild 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

Directions

In a Dutch oven over medium heat, cook pork sausage, Italian sausage
and onion in oil until meat is no longer pink. Add garlic; cook 1
minute longer. Transfer to a 6-qt. slow cooker.

2 of 2

Herbed Sausage & Tomato Pasta Sauce (continued)

Directions (continued)

Add 2 tablespoons wine to Dutch oven, stirring to loosen browned bits
from pan. Pour over meat mixture. Stir in the tomatoes, tomato sauce
and paste, bouillon, Italian seasoning, oregano, sugar, thyme,
marjoram, rosemary, bay leaves and pepper.
Cover and cook on low for 6-8 hours. Stir in remaining wine; cover
and cook 30 minutes longer. Discard bay leaves; serve sauce with
pasta. Yield: 12 servings (3 quarts).

Nutrition Facts: 1 cup (calculated without pasta) equals 297 calories, 20 g fat (7 g saturated fat), 43 mg cholesterol, 1,274 mg sodium, 15 g carbohydrate, 3 g fiber, 13 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.