* 2 tablespoons extra virgin olive oil
* 1 large onion, diced
* 2 carrots, diced into small squares
* 1 stalk celery, diced
* 1 package turkey sausage (12 links)
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 2 large cloves minced garlic
* 1 cup low sodium chicken stock
* 1/3 cup red wine
* 1/2 cup black olives, sliced and pitted
* 1 540 ml (18 fluid ounce) can Aylmer's Accents Tomatoes or other brand of low sodium stewed tomatoes
* 2 bay leaves
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon cayenne pepper (optional, or decrease amount if you like your sauce less spicy)
* salt to taste
Instructions
- Remove sausage from casings
- Heat olive oil on medium high in a heavy bottomed dutch oven and sautee the sausage, onions, carrots and celery until the meat is cooked and begins to brown and stick to bottom of pan.
- Add thyme, oregano, basil, and minced garlic. Stir well to incorporate.
- Add chicken stock and stir well to get any brown bits off the bottom of the pan. Add the wine. Bring to a boil and continue to simmer on medium heat until the stock and wine have almost completely reduced
- Add the olives, tomatoes, bay leaf, balsamic vinegar, salt to taste, and cayenne pepper if using. Bring to a good simmer then reduce heat to medium low, cover, and simmer stirring occasionally 30 minutes.
- Serve over al dente spaghetti with fresh parmesan arregiano cheese.
