8 Italian sausages

2 tbsp (30 ml) olive oil

3 onions, thinly sliced

1 ½ cups (375 ml) red wine

1 ½ cups (375 ml) beef broth

1 sprig fresh rosemary

¼ tsp red pepper flakes

¼ cup (10 g) chopped arugula

Salt and pepper

In a large skillet over high heat, brown the sausages on all sides in the oil. Add the onions and continue cooking for 5 minutes, stirring occasionally.

Deglaze with the wine and continue cooking for 5 minutes. Turn the sausages and add the broth, rosemary and pepper flakes. Cover and let simmer for 15 minutes. Uncover and continue cooking until the sauce reduces by three-quarters and the onions are tender. Season with salt and pepper. Top with the arugula.

Delicious with Fontina Cheese Polenta.

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