Every great sauce like the Italian sausage marinara, stock or soup begins with the “Trinity” or some variation of it. The trinity or Holy trinity as some call it or in French cooking the Mirepoix – pronounced the “meer-pwah” is a combination of equal parts of onion, celery and either green pepper (trinity) or carrot (mirepoix). Click here for more information.
“Holy Trinity is the first step in the Italian sausage marinara sauce.”
Italian Sausage Marinara
1 onion diced
1 green pepper diced
2 stalks celery diced
1 tsp salt
2 cloves garlic finely chopped
1 lb mild or hot Italian sausage
1/2 C water + 1 tsp chicken bouillon
1 28oz Can chopped tomatoes
2 Tbsp tomato paste
2 tsp Italian seasoning
1 tsp oregano
1 tsp basil dried or 1 tbsp basil fresh
1/4 tsp red pepper flakes – optional
1/2 tsp worcestershire sauce
Salt and pepper to taste
Cook the first 4 ingredients for the Italian sausage marinara over medium heat in a roaster or large frying pan until the vegetables are translucent. This is called “sweating the vegetables”. We don’t want them to darken in color but want to draw out their flavor. A little salt at this point to enhance the flavors. Finally chop the garlic, combine with the onion mixture and continue to sauté to cook the garlic for another minute or two. Add the sausage and stir to break up the meat and cook until no longer pink. The water and bouillon are added now; scrape up any yummy bits that may be on the bottom of your pan. Finally, add the tomatoes, paste, and remaining spices. Taste and add salt and pepper. Let simmer 30 minutes or longer as time permits.
Serve over pasta or spaghetti. Delicious!