2 pounds bulk sweet Italian Sausage
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 large onion, chopped
3 garlic cloves, minced
1 package (8 ounces) sliced baby portabella mushrooms
2 cans (28 ounces) basil crushed tomatoes
2 cans (14.5 ounces each) basil, garlic and oregano diced tomatoes
1 cup Merlot wine
¼ cup packed brown sugar
2 tablespoons balsamic vinegar
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried Italian seasoning
2 teaspoons garlic salt
1 teaspoon salt
1 teaspoon crushed red pepper
- In the 8-quart American Kitchen stockpot, combine the sausage, peppers, onions and mushrooms; cook until sausage is no longer pink and vegetables are tender.
- Drain. Add the garlic, tomatoes, wine, herbs, sugar, balsamic vinegar, salts, and pepper; simmer for 30 minutes.
- Serve with pasta; sprinkle with Parmesan cheese.
Yield: 14 cups