Sausage and Sauce Recipe: Simmered in Rich Tomato Herb Broth

This dish transforms simple Italian sausage into something extraordinary through a slow simmer in a rich tomato herb broth. The process allows flavors to meld beautifully.

You’ll end up with tender sausage pieces bathed in a thick, aromatic sauce that’s perfect for serving over pasta or crusty bread.

Ingredients for Sausage and Sauce

Rich tomato herb broth starts with these bold, aromatic ingredients ready to simmer.

The sausage is the foundation here. Sweet Italian gives classic flavor, but spicy adds nice heat if you prefer. Look for high-quality links at Whole Foods or your local butcher—avoid the pre-cooked kind. The crushed tomatoes should be San Marzano if possible (canned at peak ripeness), but any good brand works. Remove sausage casings before browning—they don’t break down during simmering.

No red wine? Beef broth with a splash of balsamic vinegar gets you close. Out of fresh parsley? Dried parsley flakes at half the amount work in a pinch. If tomato paste feels wasteful for just 2 tablespoons, those squeeze tubes at Trader Joe’s are perfect. The herbs can be fresh instead of dried—just triple the quantity and add them at the end.

This tastes even better the next day once flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. I always double the batch—leftovers make incredible sandwiches or pasta topping.

Step-by-Step Instructions for Sausage and Sauce

This method builds layers of flavor slowly. Trust the process and you’ll get it right.

Step 1: Brown the Italian Sausage

Heat the 2 tbsp Olive Oil in a large Dutch oven or heavy pot over medium heat. Add the 1.5 lb Italian Sausage with casings removed, breaking it into bite-sized pieces with a wooden spoon.

Cook for 8-10 minutes, stirring occasionally, until the sausage is browned on all sides and cooked through. Don’t rush this step—you want to develop deep color on the meat for maximum flavor. The fat will render out, creating the base for your sauce.

Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot. This fat is liquid gold for building your sauce’s flavor foundation.

Step 2: Build the Aromatic Base

In the same pot with the rendered sausage fat, add the 1 whole Yellow Onion (finely diced) and cook over medium heat for 5-6 minutes until soft and translucent.

Add the 4 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell sweet and aromatic, not bitter or acrid.

Stir in the 2 tbsp Tomato Paste and cook for 1-2 minutes, stirring constantly. This step is crucial—the tomato paste will darken slightly and develop a deeper, richer flavor that forms the backbone of your sauce.

Step 3: Deglaze and Simmer the Sauce

Pour in the 0.5 cup Dry Red Wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3-4 minutes until the liquid reduces by half.

Add the 28 oz Crushed Tomatoes, 1 cup Chicken Broth, 1 tsp Dried Oregano, 1 tsp Dried Basil, 0.5 tsp Red Pepper Flakes, 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine.

Return the cooked sausage to the pot. Bring the mixture to a simmer, then reduce heat to low. Partially cover and let it simmer for 30-40 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together beautifully.

Step 4: Finish and Serve

After simmering, remove the 1 whole Bay Leaf and discard it. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a dash of red pepper flakes for extra heat.

Let the sauce sit for 5 minutes off the heat to allow the flavors to settle. The sauce should coat the back of a spoon and have a rich, deep red color with visible herbs speckled throughout.

Garnish with the 0.25 cup Fresh Parsley (chopped) just before serving. This dish is perfect over pasta, polenta, or even crusty bread for soaking up the rich, herby tomato sauce.

Best Sauces and Condiments for This Dish

Classic Pesto Drizzle

I love adding a 2 tbsp basil pesto swirl on top just before serving. Use store-bought from Trader Joe’s or make your own. The herby brightness cuts through the richness beautifully.

Spicy Arrabbiata Twist

For heat lovers, stir in 1 tbsp arrabbiata sauce per serving. I recommend Victoria brand—it has just the right amount of chili flakes. This adds a nice kick without overpowering the dish. 🌶️

Creamy Polenta Pairing

Instead of pasta, serve over creamy polenta. The soft texture soaks up the sauce perfectly. I make mine with 2 cups chicken broth and ½ cup heavy cream for extra richness.

Garlic Bread Sidekick

A slice of garlic bread is perfect for mopping up every last bit. I use a baguette from my local bakery, brushed with garlic butter and toasted until golden.

Fresh Parmesan Finish

Always have Parmigiano-Reggiano on hand to grate over the top. The salty, nutty flavor enhances every bite. Use a microplane for the finest texture. 💛

Balsamic Glaze Drizzle

A light drizzle of balsamic glaze adds a sweet-tart contrast. I buy Colavita brand or reduce ½ cup balsamic vinegar with 1 tbsp honey on my stovetop.

Frequently Asked Questions