Sausage Spaghetti Sauce
Yield
1 batchPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
|
|
| 2 | medium |
onions
|
|
| ½ | pound |
mushrooms
|
|
| 1 | small |
green bell peppers
|
|
| 1 | small |
eggplant
|
*
|
| 1 | medium |
tomatoes
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
oregano
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
|
|
| 2 | medium |
onions
|
|
| 226.8 | g |
mushrooms
|
|
| 1 | small |
green bell peppers
|
|
| 1 | small |
eggplant
|
*
|
| 1 | medium |
tomatoes
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
oregano
to taste |
*
|
Directions
Slice the sausage into bite-size morsels and sauté until browned.
Remove from pan, leaving fat for next step.
Slice the onions and the mushrooms.
Cut the peppers into ½-inch squares and dice the tomato.
Cut the eggplant into a julienne style.
Add a little oil to the pan and sauté the onions, peppers, mushrooms, eggplant and tomato until the onions are transparent and soft.
Add the tomato sauce and the spices and return the sausage to the pan.
Cook about 15 minutes.
Serve with fettucine.
Zucchini can be substituted for the eggplant, and canned tomatoes can be substituted for the tomato and sauce.
The sauce should be relatively thick.
The sausage can be hot or mild Italian sausage, but if you use mild sausage you will need to add more spices.
