Big Pot Sauce – a delicious recipe with onion, garlic, olive oil, red pepper, sausage, oregano. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a medium skillet, cook sausages over medium heat until juices run clear. Drain, and cut into bite sized pieces. Set aside.
2
In large (13 quart) stock pot over medium heat, saute onion, garlic and crushed red pepper in olive oil until golden brown. Stir in sausage pieces, half the oregano and half the basil, and cook 10 minutes. Stir in the tomatoes, increase the heat to high and bring to a boil.
3
Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally.
4
Pour in the red wine, and with a handheld mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky. Serve.
493
kcal
Calories
33
g
Fat
56
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large diced onion, 20 cloves garlic, 1/2 cup olive oil, 1 tablespoon crushed red pepper, and more.
Yes, Big Pot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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