• White Onion
  • Green Onion
  • Garlic
  • Parsley
  • Basil
  • Capital Italian Sausage (hot or mild)
  • Wine (white or red)
  • Crushed Tomatoes
  • Strained Tomatoes
  • Oregano
  • Rosemary
  • Hot Chili Flakes
  • Sea Salt
  • Tomato Paste
  • Carrot
  • Celery
  • Red Bell Pepper

*disclaimer: Mariano does not cook with precise measurements, so this is one of those recipes you’ll have to feel out and have fun with! In the video above, he makes sauce for about 40-50 servings with plans to store his sauce in jars for the future. If you don’t want to make that much sauce, scale down everything you see in the video proportionately to the amount of sauce you’re looking to make. Happy cooking!

  1. Chop a large white onion, 2-3 lengths of green onion, 1-2 medium sized carrots (fine), celery, a red bell pepper, and a handful of garlic. Add to a pot with olive oil, and set on med-high heat.
  2. Remove the casing from 2-4 Capital Italian Sausage links, and add to a blender with parsley and basil. Add wine to the mixture to ease the blending process.
  3. When the garlic and onions are fragrant, add the sausage and herb mixture to the pot, and begin to cook everything together, stirring occasionally to avoid burning.
  4. In a separate pan, add tomato paste and wine, and bring to a simmering boil on medium heat.
  5. In the pot full of vegetables, once the meat is cooked most or all of the way, add 2-3 cans of crushed tomatoes, and a jar of strained tomatoes. Return to the stove to continue cooking.
  6. When the tomato paste and wine are bubbling, add them to the big pot of sauce. Taste for seasoning, being careful not to over do it! (you can always add more seasoning later if required)
  7. Add a pinch or two of each of the dry herbs, and chili flakes if you want to give the sauce some extra heat.
  8. Let cook for about an hour and a half to ensure the flavours are well infused, and the vegetables/meat are cooked thoroughly.
  9. Serve with your favourite pasta, and jar the leftovers!

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