Here’s another great recipe from my friend Davis Farnsworth. This is a good one for cold winter evenings but not too heavy. All the ingredients are available at Costco:
2 one-Tbs. increments Montolivo extra light olive oil
1 medium white onion, chopped fine
2 Tbs. minced garlic
1.5 lb. Tarantino mild Italian Sausage
½ of a 24 oz. package of Dole Baby Portobello Mushrooms
1 packed cup peeled and finely grated carrots
3 14.5 oz. cans S&W Ready-cut Diced Tomatoes
2 6 oz. cans S&W Tomato Paste
2 Tbs. Italian Seasoning
1 can sliced black olives, optional
Cut raw sausage into bite-size or smaller pieces (scissors work well). Wash and slice the mushrooms. In a Teflon frying pan, add 1 Tbs. olive oil and brown the sausage, STIRRING CONSTANTLY (the sausage skins LOVE to scorch!) then remove sausage and set aside. Leave any drippings in the pan. Sauté the mushrooms in the sausage drippings until tender. Pour off any excess fat.
In a large, deep pot, brown the onion and minced garlic in 1 Tbs. olive oil until the onion is clear. Then add the diced tomatoes, tomato paste, Italian Seasoning, browned sausage, sautéed mushrooms, and finely grated carrots. Stir well. Put sauce on the stove at simmer for three hours to allow the flavors to mingle. Stir occasionally.
Remove sauce from heat. Serve immediately over baked spaghetti squash or noodles or allow it to cool, then ladle the sauce into containers and freeze or refrigerate for later use.
