Italian sausage and tomato sauce
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.