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 sauteĢ 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.