Sunday Gravy Sausage and Peppers
Low, slow and better the next day
The short version
Sweet Italian sausage simmered with peppers, onions and San Marzano tomatoes into a rich Sunday gravy for bread, polenta or rigatoni.
- Prep
- 20 minutes
- Cook
- 1 hour 15 minutes
- Total
- 1 hour 35 minutes
- Serves
- 6 servings
Ingredients
- 2 lbs sweet Italian sausage
- 4 bell peppers, sliced
- 2 large onions, sliced
- 5 cloves garlic, minced
- 1 28-ounce can San Marzano-style tomatoes
- ½ cup red wine
- 1 teaspoon dried oregano
- Fresh basil, torn
- 2 tablespoons olive oil
- Freshly grated Parmesan
- Salt and freshly ground black pepper
- Crusty Italian bread, to serve
Instructions
- 01
Brown the sausage. Heat the olive oil in a Dutch oven and brown the sausages hard on every side. Remove and set aside.
- 02
Cook the vegetables. Add the onions and peppers to the drippings and cook until soft and caramelized, then add the garlic for a minute more.
- 03
Deglaze. Pour in the red wine, scrape the bottom of the pot and reduce by half.
- 04
Build the gravy. Crush the tomatoes by hand into the pot, add oregano, salt and pepper, and bring to a gentle simmer.
- 05
Simmer. Return the sausages and simmer uncovered 45–60 minutes, until thick and glossy.
- 06
Finish. Stir in torn basil and Parmesan. Serve with crusty bread, polenta or rigatoni.
Larry’s rule: Make it the day before. It is genuinely better reheated.
Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.