I recently had the most delicious tomato & sausage soup. It was absolutely incredible and I’d never really thought to put the two together before. Unfortunately, I can’t take credit for that recipe. My favorite guy made it for me and the very next day, I woke up craving it all over again.
Ever since then I’ve been thinking about this amazing combination. I mean, many of us are familiar with eating sausage & meatballs with our Sunday sauce, but this was different. With the sausage out of the casing, all the flavors were released and intertwined with the tomato and it took my taste buds to whole new level! 🙂
That dish inspired me to incorporate sausage into this already yummy meat sauce.
Feel free to enjoy this with spaghetti squash, zoodles, all alone, or with a bowl of your favorite Cappellos pasta! 🙂
1 1/2 pounds ground beef
1 1/2 pounds hot or sweet italian sausage (I prefer hot)
3 tablespoons olive oil
2 large onions, diced
5 ounces of sweet mini peppers (red and/or orange)
6 cloves garlic, minced
1 cup of chicken stock (preferably homemade)
Two 28 ounce cans diced tomatoes (with no preservatives, or you can dice up your own, but be sure to use the tomatoes and the juice from them)
28 ounces of tomato sauce (you can use your favorite, I use my family’s homemade Cappabianca Tomato Sauce)
6 ounces of tomato paste
2 tablespoons coconut sugar
1 tablespoon sea salt
1 teaspoon dried oregano
1 teaspoon of fresh thyme
1/4 teaspoon of crushed red pepper
4 bay leaves
1/4 cup minced fresh parsley
Remove the sausage from their casing and place them in a large pot or dutch oven.
Add the ground meat and heat both over medium-heat until they are totally browned.
I find it’s easier to break the meat up using a fork. 🙂
Remove the meat from the pot with a slotted spoon and put it in a bowl. Set aside.
Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and peppers. Stir them around for about 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
Pour in the chicken stock and allow it to bubble up and reduce for about 1 1/2 minutes.
Add the diced tomatoes, tomato sauce, and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper and bay leaves. Stir, and then add the cooked ground beef and sausage and stirring to combine.
I think bay leaves make everything look pretty! 🙂 And how I love fresh herbs!
Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally.
After an hour, add the minced parsley, and allow the sauce to simmer for an additional 1/2 hour without the lid on. This will allow it to slightly thicken.
Discard the bay leaves before serving.
Garnish each bowl with a sprig of parsley and enjoy! 🙂
Btw, this sauce freezes nicely! And makes about 14 cups!