Author: Jody Kirkley
This is a family favorite and an easy-to-do one-pot sauce.
Alway serve with a high-quality parmesan cheese, freshly grated of course.
1 pound, Bel Campo sausage
1/2 cup, milk
1/4 cup, il Fustino tuscan Blend EVOO
1 medium, onion – diced fine
4 carrots – peeled and diced fine
4 stalks, celery with tops – diced fine
1 14 1/2 ounce can, Organic Italian Peeled Tomatoes (available from il Fustino) – with juice
1 cup, dry red wine
1/4 cup, Italian flat leaf parsley – chopped (optional)
kosher salt and freshly ground black pepper
sugar – to taste
1 pound, Fresh pasta (linguine or spaghetti from The Pasta Shoppe) – cooked al dente in salted water
- In a large frying pan or Dutch oven, over medium high heat, heat olive oil and add sausage. If you are using Italian sausage links, slit the casing and squeeze out the meat.
- Break up pieces of sausage as it cooks. Continue to cook and break apart until brown all over. About 5 minutes
- Add milk and cook until almost all the milk has been absorbed into the meat
- Add onions, carrots and celery and cook for 5 minutes
- Add wine and cook until reduced by half
- Add chopped tomatoes, bring to a boil and reduce heat to a simmer
- Cook for at least 30 minutes, stirring occasionally. It is important that the sauce gets thicker so that it coats the pasta
- Taste sauce and add salt and ground pepper as necessary. Some sausage is saltier than others
- Taste again for acidity. If it is too acidic, add a bit of sugar; a little goes a long way so be careful not to make it too sweet
- At this point you can serve it with pasta, garnished with some chopped Italian parsley, or you may cool it and place in refrigerator for up to a week.
Even if you have fresh tomatoes available in the store, use the canned. Canned tomatoes are superior for cooked dishes because the tomatoes are picked when ripe and seeded. You may, of course use fresh tomatoes from your garden if you are so lucky to have some. If you are in a rush you may substitute 2 cups of prepared pasta sauce (not tomato sauce please) for the canned tomatoes, but do not leave out the wine. Prepared pasta sauce is quite sweet as is, so no additional sugar is usually needed. At home we call this “Faux Bo”. You may also add a bit of minced garlic while the sausage is cooking. For a bit of a kick substitute hot sausage for the sweet, or add some dried red pepper flakes while the sausage is frying. And finally, if you can stand the calories, adding 1/2 cup of cream at the end makes the sauce luxuriously rich.