Ragu with Sausage and Onions

Ingredients

• 1 tbsp olive oil
• 5 Italian sausage links
• 1 onion (sliced)
• 1 28-ounce can crushed tomatoes
• 1 tbsp Herbes de Provence
• 1/4 cup red wine (omit for Whole30)
• salt
• black pepper

Instructions

1. 1

   In a nonstick skillet heat the oil until shimmering. Add the sausages and cook, turning, until browned. Add the onion and continue cooking until the onions is tender and browned in spots.

2. 2

   Stir in the can of crushed tomatoes, the herbes, and the wine. Simmer, covered, for about 15 to 20 minutes until the sausages are cooked through.

3. 3

   If desired, remove the sausages from the pan and slice. Add the sausages back to the pan and stir. Adjust seasonings with salt and pepper. Serve ragu over pasta, polenta, spaghetti squash, or boiled potatoes.

4. 4

   Ragu can be frozen. Simply chill it in an airtight container before freezing. Thaw and reheat in a pan on the stove before serving.