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Italian Sausage and Green Pepper Gravy

Italian Sausage and Green Pepper Gravy

When you marry into an Italian family you learn that “gravy” is the name for red sauce. This confused me for a few years. Now that I am with the program I am always trying new variations. This recipe is particularly delicious.

2 tbsp. olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
1 large green bell pepper, diced
1 lb. mild Italian sausage
1 c. red wine
1 large can or two small cans crushed tomatoes (28 oz.)
1 large or two small cans diced tomatoes
1 c. red wine
1 tbsp. balsamic vinegar
1 tbsp. white sugar
1 tsp. black pepper
1 tsp. oregano
1 tsp. basil
1 c. heavy cream
salt to taste
parmesan cheese

In a large saucepan sauté the onion for three minutes in the olive oil over medium heat. Add the garlic, sausage, and bell pepper and continue cooking, stirring often, until the sausage is cooked through. This will take five to seven minutes. Add the tomatoes, wine, balsamic, sugar, pepper, oregano, and basil. Let the mixture come to a boil, and then reduce the heat to low. Let the sauce simmer for thirty minutes, stirring occasionally. After thirty minutes, remove the sauce from the heat. Add the cream and salt the “gravy” to taste. Serve with your favorite gluten free pasta and garnish with parmesan cheese. Enjoy!


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1 c. GF flour 

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Allow the pie to cool for 30 minutes before slicing.

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