Red sauce
2 chicken legs
2-3 chicken thighs
3/4 red wine
3 cloves garlic
5 baby carrots
1/4 cups chopped parsley
1 tbsp chopped rosemary
1 8oz can tomato sauce
2 cans crushed or diced tomatoes
1-2 tbsp sugar
Fresh mushrooms
1 can crushed tomatoes with Italian spices
1 can reduced sodium chicken broth
Salt/pepper
In a Dutch oven pot brown meat in about 2-3 tbsp olive oil. Remove from pot and set aside.
In cuisinart chop parsley, garlic, mushrooms (or you can slice them) and carrots. Place another couple tablespoons olive oil in pan and add in chopped mixture. Cook over medium heat for about 7 minutes. Add wine and let wine reduce by half or so. Add meat back in pot. Back in the cuisinart add the tomatoes and chop them so that there are only minimal chunks. Add all tomatoes and sauce to the pot along with sugar and chicken broth. Now this simmers on low heat for about 4-5 hours. You can add in more chicken broth if it gets to thick. This is the perfect sauce for gnocchi and ravioli. You can replace the chicken with ground beef and or Italian sausage links. You can also eliminate the meat if you want a meatless sauce.
Mangia! Mangia!
