i made this.

sausage. wine. stuffed shells.

that’s the meal that keeps on giving. and not in that way. ew. i mean leftovers. because i always make more. because this is awesome in the morning for breakfast…uh…i mean in the afternoon for lunch.

ssshhh…whatever. i admit, i eat leftovers for breakfast. you don’t?

simple. good. delish.

what more do i have to say to convince you? do i need to? make it. enjoy it. eat the leftovers for breakfast.

stuffed shells with sausage gravy

  • 1 pound of sweet sausage
  • 1 onion minced
  • 2 carrots minced
  • 1 stalk of celery
  • 4 cloves garlic roughly chopped
  • 1 chili pepper
  • 2 handfuls of basil
  • 1 cup of red wine
  • 1 28oz can of whole tomatoes
  1. in a skillet, heat up 1 tbl canola oil. add onion, carrot, celery, a pinch of salt, chili pepper (or red pepper, use 1/2 if you don’t prefer it spicy) and garlic. sauté for about 5 minutes and then add sausage.
  2. after sausage is halfway cooked, about 5 minutes, add wine. cook down till half remains.
  3. add whole tomatoes and basil. stir and cook on a low simmer for about an hour and a half, stirring every so often.
you can of course drop this over pasta and be done, but what fun is that? stuff some shells and cover with sauce and cheese. bake at 350 for 45 minutes.




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