4 Servings


1 lb Italian Sausage (loose or removed from casing)

1 Medium Onion, Diced

8 Cloves Garlic, Minced

1 28 oz Can of Crushed Tomatoes, Undrained

2 Springs Fresh Basil, Chopped

2 Springs Fresh Oregano, Chopped

1 Small Handful Parsley, Chopped


Parmesan Cheese, Grated


Step 1

Heat a 6 quart or similar sized pot over medium-high heat, brown your sausage or ground meat. Remove the meat from the pan, leaving some of the rendered fat. Return the pot the the burner.

Step 2 

Meanwhile, bring a large pot of salted water to a boil.

Step 3

Brown your sausage or ground meat in a saucepan, then set aside leaving some of the rendered fat. 

Step 4

Sauté the onion and garlic in the saucepan until translucent. About 3 minutes. 

Step 5

Add crushed tomatoes, and browned meat meat, then simmer for 10 minutes. (This is where you can also add a splash of wine, if so desired.) 

Step 6

While the tomatoes are simmering, cook your pasta until al dente, according to the package instructions. Strain.

Pro-tip: Don't add any oil to your cooked pasta. While this does reduce sticking, it also makes it harder for the sauce to cling to the pasta. 

Step 7

Add the herbs to your sauce and mix well. Add salt to taste.

Step 8

Serve topped with grated cheese and parsley. 

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