16, Jun 2007
Spaghetti with Sausage and Tomato Sauce

I wanted to make a basic spaghetti sauce with meat, using our homemade chicken sausages. This one didn’t quite work out — it didn’t quite come together as sauce, and instead was sort of chunky and raw tomatoey. Maybe if it had simmered for another hour.

4-6 tomatoes, pulsed in a food processor
1 14oz can crushed tomatoes
2 shallots, minced
3 cloves garlic, minced
1 jalapeno, minced
6 large crimini mushrooms
olive oil, ground fennel, ground anise, chopped oregano
three links spicy sausage

saute the shallots and garlic in the olive oil for a few minutes. add tomatoes, herbs and spices, and mushrooms. simmer for a while. add sausages, prick each a few times with a knife, cover, and simmer. basically, simmer as long as you feel like it. when you’re almost done, slice the sausages or open the casings and mix the meat in with the sauce.
the sauce didn’t really come together into the sort of thick, saucy texture I wanted, and didn’t really taste fully finished. maybe a longer simmer next time, or a base of tomato paste or something more processed.