Sausage Bolognese Sauce
1 lb. sweet or hot sausage (casing removed)
1 medium carrot
1 stalk celery
1/2 white onion
2 Tbsp Olive Oil
1/2 cup leftover wine (or open a new one, yay!)
Salt and Pepper to taste
One 28 oz. can crushed tomatoes (I use San Marzano type)
1Tbsp jarred pesto
Chopped fresh parsley
1 lb. pasta (rigatoni, penne, spaghetti)
Salt for water
Finely chop carrot, celery and onion into similar size. Add oil to large saucepan (I use a wok). Warm the oil and add the vegetables. Saute till they are soft and the onion is translucent. Add the sausage in pieces so that it will be easy to come apart. Get the meat to the stage of almost cooked through. Add wine and let simmer till it evaporates.....hmmmm love that aroma.
Next, add the tomatoes and stir into sausage mixture. Add pesto, parsley, salt and pepper. Let cook on simmer for approximately 1 hour. Check consistentcy and thickness. If too watery, add 1 Tbsp tomato paste, too thick, add 1/2 cup water or broth, a little at a time, not to ruin the sauce. Simmer if you've added water or broth for a few more minutes.
In the meantime, boil pasta according to directions, drain well. Add sauce on top and sprinkle with parmesan cheese.
Pair with a nice chianti wine
Crusty Italian bread
You can substitute ground beef, ground chicken or turkey for the sausage.