Shelly's Recipe

SAUSAGE AND ROSEMARY SAUCE

Category: Sauces - Miscellaneous

4 to 6 Italian sausage, hot or sweet, or combination
Olive oil
2 shallots
3 oz of Mortadella
1/2 cup dry white wine
1 tbsp dried or fresh rosemary
1 tbsp dried basil
2 to 4 cans tomatoes (depending on number of sausages)

Par boil sausage for 2 to 4 minutes. Mince Mortedella and shallots in food processor.

Heat in oil in large pot and add mortadella and shallots.

Remove casings from sausage and mince in processor and add to pot. Cook until meat starts to brown on the bottom. Add the rosemary and basil and the wine. Simmer until wine has evaporated. Puree tomatoes but leave some texture and add to pot. Simmer for at least 1 hour. Remove any fat that surfaces. Serve over fusilli or Conchiglioni (shell) shaped pasta, to pick up the little bits of sausage.