Italian sausage and tomato sauce
Photography Photography by Becky Nunes.
INGREDIENTS
2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely chopped fresh rosemary
300 grams Italian style sausage e.g. pork and fennel
1 x 400 gram tin Italian tomatoes, crushed
METHOD
Heat the oil in a sauté pan and add the onion, garlic and rosemary. Season and cook gently until the onion is tender.
Remove the skins from the sausages and cut into 2 cm pieces. Increase the heat and add the sausage meat to the pan. Allow to brown then add the tomatoes and simmer gently for 15 minutes.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.