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Artichoke Italian Meat Sauce

I'm not really sure if there is a "technical" name for this dish, but it is incredibly tasty and you will want to devour it just as is but it would be great on top of a low carb pasta option, some zoodles, or even shredded spaghetti squash!


1 - 12 oz can artichoke hearts

1 -28 oz can tomato sauce (unsweetened, no additives, just tomatoes)

1 - 14.5 oz can Diced Tomatoes With Juice

1 cup heavy whipping cream

1/2 cup chicken stock

1/2 cup dry red wine

1/2 cup butter

1 medium yellow onion, diced

5 cloves fresh garlic, diced

6 fresh italian sausage links, casing removed

2 sprigs fresh rosemary

2 teaspoons pink Himalayan salt

1 teaspoon black pepper


In a dutch oven placed over medium heat, melt down all the butter. Add in the onions and garlic and cook until onions are translucent. Add in the sausage that has been removed from the casing, breaking up with a spatula as you stir and cook it down. Cook for approximately 3 minutes. Add in the chicken broth, wine, tomato sauce, fresh rosemary, salt, pepper, and diced tomatoes. Cover with a lid and allow to cook for 15 minutes, still over medium heat.

At this point, drain and slice the canned artichokes into quarters. Add them into the sauce. Cover back up for an additional 15 minutes, stirring as needed.

Add in the heavy cream. Mix well. Cover an cook for an additional 10 minutes.

Serve as is, or with a fresh salad and sides of choice.

Serves 6- 8 guests

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