Grobe Recipes

Hearty Italian Tomato Meat Sauce

• 2 tbsp olive oil
• 1 large red onion, chopped
• 3 medium stalks celery, sliced
• 1 28 oz can whole peeled tomatoes (cut the whole tomatoes into quarters or smaller)
• 1 28 oz can crushed tomatoes
• 2 cans tomato paste
• 4 links sweet italian turkey sausage
• 2 tbsp honey
• 1 tsp dried parsley
• 4 tsp oregano
• 2 tsp basil
• 2 tsp thyme
• 1 tsp salt (or more to taste)
• Fresh ground black pepper
• Dash of nutmeg
• 1/2 cup water (you can use dry white wine if you want)
• 8 cloves garlic, minced

1. Heat the oil over medium heat, and add the onion and celery. Sautee until the onions are translucent
2. While the onions and celerey are sauteeing, remove the sausage skins, and sautee the meat until done. Drain.
3. Add the salt, parsley, oregano, basil, and thyme to the onions/celery and sautee for about 1 minute
4. Add the meat, whole tomatoes, crushed tomatoes, tomato paste, water (or wine) honey, black pepper, and nutmeg and simmer, covered, for 20 minutes.
5. Add the garlic and cook for another 10 minutes.
6. Remove from heat and pour over freshly cooked pasta, topped with fresh grated parmesan cheese.

You can make 1/2 recipe with the 14.5 oz cans of chrushed and whole tomatoes.

This is basically a combination of the Antionette Pope Cookbook tomato sauce and the Moosewood Cookbook tomato sauce, kind of thrown together by me.