Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound Italian sausage, casings removed (450g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1/4 cup dry red wine (60 ml)
  • 1 tablespoon tomato paste (15 ml)
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • 6 ciabatta rolls, split
  • 2 tablespoons butter, softened (30g)
  • Optional toppings: Grated Parmesan cheese, shredded mozzarella, provolone, or basil leaves

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add Italian sausage to the skillet, breaking it up with a spoon. Cook until browned, draining off any excess grease.
  3. Stir in oregano, basil, and red pepper flakes (if using). Cook for 30 seconds, until fragrant.
  4. Pour in crushed tomatoes, tomato sauce, red wine, tomato paste, and sugar. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for at least 20 minutes, or up to 30 minutes, stirring occasionally, until the sauce has thickened.
  5. While the sauce simmers, preheat oven to broil. Butter the cut sides of the ciabatta rolls and broil until lightly toasted.
  6. Spoon the Italian sausage mixture onto the toasted ciabatta rolls. Garnish with fresh parsley and optional toppings like Parmesan cheese. Serve immediately.