Kerby's Culinary Corner
Recipe: Pasta Sauce with Spinach and Fresh Oregano
1 pound Italian sausage
1 chopped onion
2 cloves minced garlic
28 ounces tomato sauce or stewed tomatoes
2 - 6 ounce cans of tomato paste
3 tablespoons honey
1 tablespoon salt
5 - 6 sprigs of fresh oregano, finely chopped
6 cups of fresh spinach leaves
1/2 cup red wine
Cook sausage, onion and garlic in a stockpot until sausage is cooked through and onion is soft. Add tomato
sauce, tomato paste, honey, salt and red wine. Remove stems from the oregano sprigs and finely chop. Add to pasta
sauce. If the spinach leaves are large, chop or tear to a small size and add to pasta sauce as well. Simmer over
low heat for 30 minutes.
Serve over fresh pasta or polenta.
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