this one-pot sauce taste even better the day after, and the day after.
Ingredient list and preparation
- carrots / 1 large or 3 small / diced
- white or yellow onion / 1 large / diced
- garlic / 4-5 cloves / fine chop
- sweet Italian Sausage / 6 links or 1lb (if links, remove from casing)
- tomato / 28oz can / diced or petite
- tomato paste / 6oz can
- basil / 2 handfuls
- spinach / 2c
- half beef stock & half chicken stock / 4-5c total
- dry white wine / ½c
- olive oil / ~2tbsp
- salt / to taste (optional)
- red pepper flakes / to taste (optional)
- tortellini filled w/ cheese / 8-10oz
- parmsean cheese (optional)
- in a pot, heat 1 tbsp of olive oil over medium heat. once heated, add sausage, and use a wooden spoon or turner to crumble sausage. About 8 mins in the sausage should be browned. use a slotted spoon to remove sausage and set aside on a plate.
- if there is a lot of excess fat from sausage, pour some out. if there is hardly any excess fat left, add another tbsp of olive oil over medium heat. add onion and garlic to pot, constantly turning so it doesn’t brown or get stuck to the pot, 5 mins. return sausage back to pot keeping the same heat. now add white wine to pot, stirring, turn heat up to high. boil wine down until it’s almost completely evaporated. Stir in beef and chicken stock and return to a boil. once boiling, add diced tomato, tomato paste, and carrots – stir well. bring heat down to a low simmer and partially cover pot with a lid. let the sauce simmer for at least 40 mins.
use this time to relax. continue about your day just remember to check on the sauce and stir occasionally. if it looks too thick, feel free to add more stock or water.
- About 10 mins before the sauce is finished cooking, go ahead a cook the tortellini using the suggested cook time on the package. Also, stir the spinach and basil into the pot of sauce. Give the sauce a taste and add red pepper flakes or salt if you feel it necessary.
- time to plate food! start with the tortellini, put that into a bowl first, ladle in a sauce, sprinkle some parmesan cheese on top, if you’re into that. take a deep breath and enjoy!
- dutch oven or a thick-walled pot that is suitable to slow cooking
- wooden spoon or turner
- slotted spoon
- for vegetarian: no sausage and you can add more vegetables such as mushrooms, bell pepper, or whatever your heart desires. sse vegetable stock.
- for vegan: no tortellini, no parmesan cheese, and vegetable stock. again, add more vegetables to your liking.
- if you don’t have white wine or don’t want to cook with it, you can omit altogether. or you can use a bit of white wine vinegar. i think red wine could give the sauce a nice favor too.
- cook sausage, onion, garlic and carrots during step 1, for 15 mins. then follow the steps for wine, stock, diced tomato, and tomato paste.
- buy onion, garlic, carrots pre-cut. buy sausage that is not in casing.
- you can cook the sauce longer if you wish but if this is intended to eat the same day, 40mins will suffice. you could also refrigerate for the next day or freeze. it tastes even better the day after!
- for seasoning, i found that I only needed to add red pepper flakes as the stock provided enough salt for my taste.