Ingredients: |
Ingredients: Neutral cooking oil, such as canola
1 pound bulk hot or mild Italian sausage
1 small yellow onion, chopped
2 to 3 large cloves garlic, minced
1/2 cup dry red wine
1/2 teaspoon dried oregano
1/2 cup sliced zucchini
1 cup thinly sliced carrots
1 (28-ounce) can whole, peeled tomatoes, preferably San Marzano
5 cups beef broth
1 (9- or 12-ounce package) fresh or frozen tortellini
Kosher salt, freshly ground black pepper
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Directions: |
Directions:Drizzle a tablespoon or two of oil into a large Dutch oven and place over medium-high heat until shimmery and sizzling hot. Add the Italian sausage (do not break it up yet) and sear about 2 to 3 minutes until browned. Using a slotted spoon, transfer the sausage to another bowl, leaving the fat in the pot.
Reduce the heat to medium and add the onions and a big pinch of salt. Cook the onions, stirring occasionally, until soft and translucent, about 5 to 8 minutes. Add the garlic and cook for another 15 to 20 seconds, just until you start to smell its aroma. Add the red wine and increase the temperature to high. Allow the liquid to cook out at a raucous boil and make sure to stir.
Add the canned tomatoes, carrots and juices to the pot with the beef broth. Then use kitchen shears to cut the tomatoes into bite-sized chunks. Season with kosher salt and the oregano and freshly ground black pepper. Add the sausage and spices to the liquid and bring to a boil. Add the tortellini. Reduce heat to medium-low and simmer until tortellini is warmed through, about 10 to 15 minutes. Add the zucchini to the pot for the last 5 minutes to soften. |
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