Hearty Pasta Sauce with Sausage and Balsamic Vinegar


1 lb. bulk Italian sausage
1 medium onion, chopped
2 large cloves garlic, chopped
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seeds
1/4 cup BARENGO Balsamic Vinegar
3 cups chopped fresh tomatoes or 1 can (14-1/2 oz.) diced tomatoes in juice
1 can (8 oz.) tomato sauce
1/3 cup pitted green olives, cut into halves


In a Dutch oven, or 8-quart pot or 12-inch skillet with high sides, cook sausage with onion, garlic, basil, oregano and fennel until browned. Break up sausage into small pieces as it cooks.

Stir in balsamic vinegar, tomatoes, tomato sauce and olives. Simmer, uncovered, 10-15 minutes. Serve over hot cooked pasta.

Makes 6 servings. 


  • Barengo balsamic vinegar gives this hearty chili a rich, tangy flavor twist.

  • A half pound (8 oz.) lean ground beef may be substituted for half the sausage.


Per serving (pasta not included): 330 calories, 13g protein, 14g carb, 25g fat (9g sat. fat), 60mg chol, 1050mg sodium, 4g fiber

Hearty Pasta Sauce with Sausage and Balsamic Vinegar
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