Once I got the key lime cheesecake in the oven, I figured it was time to use up some recently-purchased foodstuffs and make a batch of tomato sauce. I've written before about my sauce recipe and process, so I won't go into a ton of detail on how I made this batch.
As always, I started with some diced pancetta, olive oil, dices onion, and minced garlic. Throw in tomatoes and spices and let cook for hours and you're good to go.
This time, I also added some sliced mushrooms and a whole package-worth of hot Italian sausage with the casings removed. This made for a spicy, chunky sauce which went well with the meatballs I also cooked up, which I'll write about later. A good butcher will also sell ground sausage without the casings, so if you have one nearby
Much like chili, sauce is even better the next day after spending a night in the fridge. It thickens up a bit and has even more flavor. Give it a try!
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