I used to make this pasta sauce years ago and then laziness got hold of me. To make life easier, I would buy store brand pasta sauces and add ingredients if I had time. I never really liked the end result. It was like, “What’s it going to taste like this time?” Homemade food is always better and I have re-ignited my passion for making a pasta sauce to be remembered. It’s a very simple recipe.
Ingredients
1 pound hot Italian sausage
Extra Virgin Olive Oil as needed to saute veggies
1 green bell pepper
1 onion – white or yellow
1 8 oz. package mushrooms, chopped
3 cloves garlic, pressed
2 large cans of tomato sauce (I’m not into using fresh tomatoes yet!)
1 drop Oregano essential oil
1 drop Basil essential oil
1 drop Thyme essential oil
1 drop Black Pepper essential oil
Salt to taste
1/4 tsp crushed red pepper (optional)
Directions
Cut up the Italian sausage if you bought it in casing. Cook in a pan, drain, place in a big pot.
Saute mushrooms separately. Mushrooms need to be cooked on high heat to move the water out quickly. Place mushrooms in big pot with sausage, then saute green peppers and onions together. Add all ingredients into the big pot, including the oils and the tomato sauce. Use up any tomatoes in your fridge – cherry, grape or other and throw those in the pot! Be careful not to add more than 1 drop of each oil. They are very potent and can ruin a recipe if over poured. Use a toothpick if you aren’t sure to dab a little oil from the bottle into the recipe.
Simmer all ingredients together for an hour or more.