This is one of those meals, that I just threw together randomly one night… that ended up being a huge hit for our family.

Such a huge hit, that I frantically wrote down everything I did so I wouldn’t forget it.

And then, made it again the very next week to check and clarify quantities. And again the following week to take all the pictures.

Yes, we love it that much.

Ingredients:

2 Tbsp evoo

8 sweet italian chicken sausage links

1 1/2 cup red wine, divided use

1 white onion, diced

2 containers of cremini mushrooms, stemmed and sliced

6 cloves garlic, minced

1 bunch italian parsley, stems removed, leaves chopped

2 tsp salt

28 oz can san marzano whole tomatoes, break up tomatoes with hands or scissors

1/2 can tomato sauce

2 cups chicken stock

1 jar lucini marinara sauce

Directions:

In a large dutch oven or brasier, heat olive oil over medium high heat until shimmering.

Squeeze sausage out of casings, and use a spatula to break up. Cook until almost cooked through.

Add 1/2 cup red wine, and stir. Continue cooking sausage until golden brown. Turn heat to low.

Add in onions, stirring to combine. Let saute for 2 minutes.

Add in mushrooms, stirring to combine. Let soften for 3 - 5 minutes.

Add in minced garlic, parsley, and salt. Stir to combine. Let saute for 5 minutes.

Add in can of tomatoes, rest of wine, and chicken stock. Combine, bring to a boil, turn down heat and let simmer for 45 minutes.

Add tomato sauce, stirring to combine, continue simmering for another 30 minutes.

Trust me when I tell you, this is so good, you don’t need pasta, polenta, or potatoes… but you could totally make them if you wanted to. Or you could just make some yummy garlic bread for dipping and call it a day.