Marinara Basil With Sweet Sausages Recipes

SWEET ITALIAN SAUSAGE MARINARA SAUCE

Steps:

• Heat olive oil on medium-high heat in a large dutch oven.
• Add half of italian sausage and saute until golden brown.
• Remove cooked sausage and repeat with remaining sausage.
• Remove all sausage and set aside.
• Add chopped onions and minced garlic to pot. Turn heat to medium low and saute 5 minutes.
• Add tomato paste and saute until onions develop nice golden color. Stir frequently and WATCH CAREFULLY to make sure the tomato paste doesn't burn.
• Once the onions are golden, add the wine and stir, incorporating all of the brown bits from the bottom of the pan. Let simmer for 5 minutes.
• Add all remaining ingredients and browned sausage to pot and stir well.
• Turn heat to medium low and simmer 45 minutes.

WEBSLINGER'S TANGY SWEET BASIL MARINARA SAUCE

Steps:

• Heat saucepan over medium heat; once hot, add 2 Tbsp olive oil.
• Saute diced onion until slightly translucent (about 2-3 mins).
• Add diced garlic and crushed chilies; saute another 2-3 minutes.
• Add tomato sauce and water.
• Reduce heat to low and bring to a simmer.
• Add pepper, parsley, oregano, basil and parmesan cheese; stir.
• Add Worcestershire sauce and vinegar.
• Add sugar and salt (to taste); stir well.
• Let simmer 45 mins, stirring occasionally.

SWEET SAUSAGE AND THREE CHEESE LASAGNA

Steps:

• For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
• For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
• Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
• Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.