Serves 4, Preparation 10 mins, Cooking approx 45 min
- 6 Italian Fennel pork sausages
- Tinned Peeled Plum Tomatoes, 800 g
- a teaspoon of Tomato puree/paste in tube
- 1 onion, sliced
- 1 bay leaf
- 3-4 basil leaves
- Extra Virgin Olive Oil, 3 tablespoons
- Salt and Black Ground Pepper, a pinch
- A little of hot water
Prick the sausages with a toothpick or the prongs of a fork and let them degrease in a non-stick pan browning them well about 10 mins without adding oil nor butter. Crush the peeled tomatoes with a fork.
Drain the fat from the pan, set the sausages aside, clean the pan as it will be reused.
Heat up 3 tbsp of Evoo, add the sliced onion with the bay leaf and stir-fry until soften (add a little hot water). Pour in the crushed peeled tomatoes, a pinch of salt and blak ground pepper, stir and cook for 10 mins.
As soon as the sauce boils, add the sausages, a drop of hot water, a teaspoon of tomato paste, add basil leaves and take off the bay leaf, cook with the lid half closed on low heat about 20 mins. The longer it cooks, the better.
The sauce should darken and congeal well. If it dries out too much during cooking, add a little hot water.
Serve with some bread slices or whichever you prefer.