60 mins oven or 25 mins Instant Pot

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10-12 pieces good quality Italian Sausages

4 tbsp olive oil

1 large onion, (peeled and chopped)

4 cloves garlic, (peeled and sliced)

½ cup dry red wine

225g spinach (fresh or frozen (if frozen, defrost and drain well))

2 cups unsalted crushed tomatoes, (fresh or canned)

3 fresh sprigs of rosemary, ((or 1-2 teaspoons dried or to taste))

2 dried bay leaves

Handful of fresh basil

Salt and pepper (to taste)

1 tsp brown sugar

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1. Preheat the oven to 180 C. Heat the olive oil in an oven-safe casserole (like a cast iron or Dutch oven) and brown the sausages (whole or sliced). Transfer the sausages to a plate.

2. In the same pan, saute the onions and garlic for a couple of minutes. Pour in the red wine and deglaze the pan, scraping the brown bits on the bottom of the casserole dish. Add the fresh or frozen spinach and cook until wilted. Turn off the heat.

3. Add the mushrooms, crushed tomatoes, rosemary and bay leaves. Season with a little salt and pepper, to taste. Transfer the sausages back to the casserole dish. Give a quick stir. If using Instant Pot Seal the lid and pressure cook for 5 minutes. Once finished manually release the pressure. Or bake in the preheated oven for 30-40 minutes.

4. If using fresh basil, simply stir them into the casserole. To enhance the flavor some more stir in a teaspoon or 2 of sugar. The last step is optional, especially if doing a low-carb diet. Enjoy over pasta or rice.