Italian sausage and tomato sauce
Photography Photography by Becky Nunes.
INGREDIENTS
2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely chopped fresh rosemary
300 grams Italian style sausage e.g. pork and fennel
1 x 400 gram tin Italian tomatoes, crushed
METHOD
Heat the oil in a sauté pan and add the onion, garlic and rosemary. Season and cook gently until the onion is tender.
Remove the skins from the sausages and cut into 2 cm pieces. Increase the heat and add the sausage meat to the pan. Allow to brown then add the tomatoes and simmer gently for 15 minutes.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.