4 mild or spicy Italian sausages, to taste

2 tablespoons (30 ml) olive oil

1 onion, chopped

1/2 cup (125 ml) chopped carrots

1/2 cup (125 ml) chopped celery

1 can 28 oz (796 ml) crushed tomatoes

2 tablespoons (30 ml) fresh herbs (oregano, basil, parsley), chopped

Salt and pepper

Prick the sausages with a fork and place in a saucepan. Cover with cold water. Bring to a boil and simmer for 2 to 3 minutes. Drain and let cool. Cut the sausages into 1-cm (1/2-inch) thick slices.

In a saucepan, brown the sausages in 15 ml (1 tablespoon) of oil. Set aside in a plate.

In the same pan, brown the onion, carrots and celery in the remaining oil. Add the tomatoes and sausages. Continue cooking for 10 minutes. Add the herbs and adjust the seasoning.

Serve over short pasta such as penne.

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