Ingredients
- 1 Package Carando Toscano Ground Sausage1 Package
- 1 Small yellow onion, diced1
- 1/2 cup Carrots, diced1/2 cup
- 1/2 cup Fennel bulb, diced1/2 cup
- 1/2 cup Red potatoes, diced1/2 cup
- 1 tablespoon Fresh garlic, minced1 tablespoon
- 3 tablespoons All-purpose flour3 tablespoons
- 14 ounces San Marzano tomatoes, drained and chopped14 ounces
- 1 1/2 cups Chicken Stock1 1/2 cups
- 1 tablespoon Fresh sage, minced1 tablespoon
- 1 tablespoon Fresh rosemary, minced1 tablespoon
- 1 Pie crust, for a double crust pie1
- 1 Egg1
- 2 tablespoons Water2 tablespoons
Instructions
Preheat the oven to 375ºF
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat
Add the sausage and brown, breaking up any large clumps
Add the onion, carrot, fennel, potatoes, and garlic, and sauté until tender
Stir in the flour until the ingredients are evenly coated and the roux is smooth
Add the tomatoes, stock, sage, and rosemary and simmer for 10-15 minutes
Whisk together the egg and water
In a deep pie tin, lay down the first crust, fill with the prepared filling, and top with the remaining crust
Crimp the edges of the crust, cut several slits in the top, and brush with the egg wash
Bake for 40 minutes, or until the crust is golden brown
Cover the edges of the crust with foil for the last 15 minutes to avoid burning
Remove from the oven and allow to rest for about 5 minutes before serving
