Sausage and Mushroom Pasta Sauce, without the pasta

I really like pasta sauce  I do not, however, particularly care about pasta.  So about 10 years ago, I decided that I could make all sorts of great sauces, and eat them by themselves...or put them over polenta, or have them over vegetables.  That's me, thinking outside the box in order to increase my intake of sausage. 

This recipe is for the pasta sauce I make most frequently.  It's a great hit.  Fills you up and you don't miss the pasta one bit.


1 lbs of sausage meat (I take it out of the links)
1 med onion sliced
1 8 ox package of baby bella mushrooms (sliced)
1 lg can of diced tomatoes
1 lg can of crushed tomatoes (of a jar of store bought sauce with NO sugar)
Spices - basil, parsley, oregano, salt, pepper, anything that sounds good

In a heavy large skillet or Dutch oven, brown the sausage meat.  Drain on paper towels.  Remove most of the fat.  Sauté the mushrooms and onions.  I add some salt at this point as well. If you want to add garlic, do it here.  Sauté for about 30 seconds.  Pour in the cans of tomatoes and/or the jar of sauce.  Add the sausage back in.  Add spices (whatever you like).   Simmer until heated through.  If you are going to use fresh herbs, add them minced, and just at the end to keep them green.

I eat this all the time.  Sometimes I add turkey meatballs and increase the amount of tomato.