- 2 (3.5 ounce) links Italian sausage, sliced
- 2 (15 ounce) cans tomato sauce
- 1 large tomato, coarsely chopped
- 1/2 cup red wine
- 1 head garlic, minced
- 1/3 cup minced onion
- 1/4 cup grated Parmesan cheese
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano
- 1 tablespoon ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon brown sugar
- Heat a stockpot over medium-high heat. Cook and stir sausage in the hot stockpot until browned, 5 to 7 minutes; drain and discard grease.
- Blend tomato sauce, tomato, red wine, garlic, onion, Parmesan cheese, balsamic vinegar, basil, olive oil, thyme, oregano, black pepper, red pepper flakes, salt, and brown sugar together in a blender until desired consistency is reached. Pour mixture over sausage; bring to a boil. Reduce heat and simmer, stirring occasionally, until wine has cooked off, at least 30 minutes.