DEBBIE CAMPIONE/CAMPIONE'S TASTE OF CHICAGO
3-4 Tbsp-olive oil
1 lb. sausage, Italian sausage or chicken sausage
1 cup-chopped onion
1 cup-green bell pepper, chopped
2 cups-chopped celery
1/2 cup-minced garlic
4 cups-diced tomatoes
6 oz. can tomato paste
1/4 cup-Dry red wine
1/4 cup-fresh parsley, chopped fine (dried is OK as a substitute)
1/4 cup-fresh basil, chopped fine. (dried is OK as a substitute)
2 Tbsp-Italian seasoning
3/4 cup-heavy whipping cream,
In a large, tall sauce pot pour enough olive oil to completely cover the bottom of the pan. Cut sausage into thin slices, about 1/4 to 1/2 inch thick and place in pot with olive oil on medium heat. Cook until lightly brown. Stir occasionally.
When sausage is lightly browned add onions, peppers, celery and garlic; sautee mixture until vegetables are tender. Add diced tomatoes and paste and bring mixture to a light boil while stirring regularly. When boiling add red wine, spices and sugar. Reduce heat to bring mixture to a simmer and simmer for 90 minutes.
10 minutes prior to serving add heavy cream and stir well. Pour over cooked linguine and Mange!
Like many Italian recipes, Son-in-Law sauce can be fiddled with to suite your preferences. Depending on the type of sausage used, fresh or dry spices and adjustments to any of the other ingredients will change the taste. It's up to you.