Sausage & Veggie Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
500g Mild Italian Sausage (skin removed & crumbled)2 medium onions chopped2 large "baby" Zucchini (or medium regular)6 stalks of celery thick sliced680g (24 oz) fresh mushrooms chopped3 sweet peppers chopped (I used yellow, orange and red this time but have made it with any number of combinations)1/2 cup of Balsamic Vinegrette1 tbsp Italian Seasoning
Chop the onion and put in pan to carmalize. Add the Italian Seasoning.
Prepare sausage and add to onion. While browning chop celery and add to pan, zucchini and add then mushrooms. Keep stove at med-high heat throughout.
Chop peppers but don't add to mixture yet.
Once the onions and meat are browned and the sauce has started to form add the balsamic vinegrette.
When the zucchini and mushrooms are done to your liking add the peppers and cook an additional 5 minutes.
Serve over baked potatoes or rice (sauce is too runny for pasta but it can be thickened with flour if desired).
Makes 14 - 1/2 cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user PURPLEIRISC.
Prepare sausage and add to onion. While browning chop celery and add to pan, zucchini and add then mushrooms. Keep stove at med-high heat throughout.
Chop peppers but don't add to mixture yet.
Once the onions and meat are browned and the sauce has started to form add the balsamic vinegrette.
When the zucchini and mushrooms are done to your liking add the peppers and cook an additional 5 minutes.
Serve over baked potatoes or rice (sauce is too runny for pasta but it can be thickened with flour if desired).
Makes 14 - 1/2 cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user PURPLEIRISC.
Nutritional Info Amount Per Serving
- Calories: 193.1
- Total Fat: 13.6 g
- Cholesterol: 21.4 mg
- Sodium: 241.6 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.8 g
- Protein: 7.0 g
Member Reviews