Sausage, Onion, and Mushroom Sauce

A repost from the Witch’s Kitchen blog, which will soon go away.

This is a quick, easy way to throw dinner together in just a few minutes.

Dice up an onion or two, and sautee it in some olive oil in a large pot with a clove or two or three of minced garlic. When the onions are translucent, add some sausage, which has been cut into one- to two-inch pieces. Italian sausage is the key here. You can use sweet or hot, but make sure it’s Italian sausage.

When the sausage is browned and cooked through, add a lot of sliced mushrooms. I buy my mushrooms already sliced, which costs a little more, but it makes up for it in convenience.

Let the mushrooms cook for a few minutes, stirring often. Add a can of tomato sauce. That’s pure tomato sauce, not jarred spaghetti sauce! Ingredients should be tomato puree, and maybe salt, but that’s it.

Let everything cook down for a few minutes. For a thicker sauce, add a tablespoon or so of tomato paste.

Serve over pasta.

Kim