Sausage sauce
Instructions
Soak mushrooms in warm water for 20 minutes.
Cut the sausage into small pieces.
Squeeze the mushrooms and chop keeping aside their filtered water.
In a saucepan, Brown the sliced onion in 2 tablespoons oil, add the sausage and Brown rigirandola often.
Add the mushrooms, tomato and mushroom water.
Cook over low heat for 15-20 minutes.
Sprinkle with the chopped Rosemary, add salt and continue cooking until the sauce is thick.
Ingredients and dosing for 4 persons
- 400 g of pork sausage
- 300 g of tomato pulp
- 1 onion
- 20 g of dried mushrooms
- Chopped rosemary
- 2 tablespoons of olive oil
- Salt