pat pork with a paper towel to remove moisture. In a medium bowl, add pork, season with salt, and mix with cornstarch until coated.
In the bowl of a food processor, add garlic, ginger, brown sugar and soy sauce. Pulse until well blended and set aside.
In a large skillet over medium-high heat, heat 1 teaspoon oil and cook snow peas and red pepper until tender, about 2 minutes. Remove and set aside on a plate.
Return skillet to high heat and add 1 tablespoon oil. When oil is almost smoking, add the pork. Sauté until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, return vegetables and half the sauce. Stir quickly to coat the pork and vegetables in the glaze. (Watch carefully, as the sauce can burn due to the sugar.) If you want more sauce, add the balance. Garnish with chopped scallions and serve with steamed rice.
* you can use beef broth instead of the wine but I recommend you use the wine if you can
*You can leave out the Mrs. Dash but it seasons the meat and sauce nicely
*the baking soda will cut the acidity of the sauce. You can omit it.
1 tablespoon olive oil
1 lb ground sausage, hot or mild
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 cup red wine*
1 tablespoon Italian seasoning or to taste
1 tablespoon Mrs. Dash original seasoning*
1 teaspoon salt or to taste
1-2 teaspoons minced garlic or to taste
1 small onion chopped
1/2 teaspoon baking soda*
Line a 6-quart crockpot. Remove sausage from the refrigerator at least 30 minutes before cooking to allow to come to room temperature. This will aid in the browning process.
Pat sausage dry with paper towels. Heat a large stainless steel skillet over medium-high heat. Add a half tablespoon olive oil and heat until shimmering. Place ground sausage in the pan and allow to brown, about five minutes. Do NOT disturb the meat. When you see a brown crust starting to form, flip the meat over to the other side and let brown an additional 3-4 minutes. Begin breaking up sausage and cook until no longer pink. It’s very important to thoroughly cook the meat here. The crockpot won’t get hot enough to cook it through. Remove sausage to the crockpot.
Reduce heat to medium. Add the additional half tablespoon olive oil to the pan and cook onions until soft. Add garlic and cook until fragrant. Add wine or broth to pan, and let reduce by half, scraping up any browned bits from skillet. Pour remaining wine or broth and any browned bits into crockpot.
Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions. Stir to incorporate.
Set crockpot on high and cook for 20 minutes. Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
*If sauce is too acidic, add 1/2 teaspoon baking soda in the last hour or so of simmering. The sauce might bubble a little-that’s ok.
Serve over your favorite gluten free pasta.
You can’t overcook this sauce. The longer it simmers, the better it gets. And of course, it gets even better after a couple of days.