Weeknight Sausage Ragu

Serves: 6

Ingredients

  • Sea salt and pepper to taste

  • 2 cans diced tomatoes (28 oz / 794 g each; 56 oz / 1588 g total)

  • 1 tbsp olive oil

  • 2 onions, chopped

  • 5 garlic cloves, minced

  • 1 tbsp tomato paste

  • 0.25 cup red wine

  • 1 red bell pepper, stemmed, seeded, and chopped

  • 12 oz (340 g) hot Italian turkey sausage, casings removed

  • 16 oz (454 g) prepared Spaghetti Squash

  • 0.25 cup chopped fresh basil

Preparation

  1. Working in batches, pulse the tomatoes with their juices in a food processor until mostly smooth, roughly 10 pulses; transfer to a bowl. Heat the 1 tbsp olive oil in a large saucepan over medium-high heat until shimmering. Add the onions and 0.25 tsp sea salt and cook until golden brown, approximately 7 minutes.

  2. Stir in the garlic and 1 tbsp tomato paste and cook until fragrant, about 1 minute. Stir in the 0.25 cup red wine, scraping up any browned bits from the bottom of the pan.

  3. Stir in the bell pepper and the 12 oz (340 g) sausage. Cook, breaking up the meat with a wooden spoon, until the sausage is no longer pink, about 4 minutes.

  4. Stir in the processed tomatoes and simmer the sauce until thickened, about 45 minutes.

  5. Place the 16 oz (454 g) of prepared spaghetti squash in a large bowl, stir in the sauce and the 0.25 cup basil, and season with sea salt and pepper to taste. Serve immediately.