Sweet Italian Sausage & Peppers in Red Wine Sauce
1 Lb. pkg Italian sausage, scored
1 Green bell pepper, cut into strips
1 Red bell pepper, cut into strips
1 1/2 Vidalia sweet onion, cut into strips (divided)
8 oz pkg sliced Baby Bella mushrooms
30 oz Tomato sauce
14 oz stewed tomatoes
6 oz tomato paste
1/4 cup red wine
2 Tablespoons Worcestershire sauce
2 Garlic cloves, minced
1 1/2 teaspoons crushed sweet basil leaves
1/4 teaspoon ground oregano
1/4 teaspoon celery salt, or to taste
1/8 teaspoon ground red pepper, or to taste.
In a skillet over medium-low heat add 1 tablespoon each of butter and extra virgin olive oil. Add garlic and herbs. Cook 1-2 minutes.
Mix together tomato sauce, tomato paste, red wine and Worcestershire. Add to skillet with the garlic and herbs. Simmer over medium-low heat until heated throughout.
Slice sausage on the bias.
Boil sausage in beer or grill.
Saute mushroom and onions in 2 tablespoons butter and 2 tablespoons extra virgin olive oil. Add to sauce before serving.
Serve over your choice of pasta.
Sprinkle with freshly grated parmesan and freshly cut ribbons of basil and minced parsley before serving.