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- 2 Tbsp canola oil (30 mL)
- 1 lbs hot or mild Italian sausage, removed from casings (1)
- 2 garlic cloves, finely chopped (2)
- 1 tsp crushed fennel seeds (5 mL)
- 1/2 cup finely chopped carrots (125 mL)
- 1/2 cup finely chopped onion (125 mL)
- 1/2 cup finely chopped celery (125 mL)
- 1 cup sliced crimini mushrooms (250 mL)
- 1 (28 oz) can of tomatoes, chopped 1 (796 mL) can
- 1/2 cup red wine (125 mL)
- 2 Tbsp tomato paste (30 mL)
- 3 Tbsp fresh Italian parsley, chopped (45 mL)
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- Heat canola oil in large frying pan and cook sausage meat until browned and juiced run clear.
- Add garlic, fennel seeds, carrot, onion, celery and mushrooms. Cook and stir ingredients until vegetables are softened.
- Add chopped tomatoes, red wine, tomato paste and parsley. Simmer sauce 45 – 50 minutes, until thickened.
- Serve with your favourite pasta noodles.
