2 4 oz. links of spicy pork sausage (out of casing)
1/2cupred wineI used Estancia Cabernet
1 1/2cupsbeef broth
3tbsp.tomato paste
2cupspasta of your choice
salt and pepper to taste
Instructions
Finely dice carrot, onion, and celery.
Heat a large pot to medium, coat bottom of pot with olive oil.
Add diced veggies and cook 8-10 minutes, stirring often.
Remove sausage links from casing, break apart over large pot into veggies and olive oil.
Cook sausage and veggies 10 minutes, until sausage is browned.
Add red wine to pot, bring to boil. Then add beef broth and tomato paste.
Stir 30 seconds until well combined, turn burner down to low.
Allow ingredients to simmer on low for 1 1/2 hours, stirring occasionally.
After 1 hour 20 minutes, heat a small saucepan to medium.
Add milk and bring to a simmer, then promptly remove from heat and pour milk into large pot.
Stir in milk until well combined, then cover large pot with lid. Leave just a crack for a little breathing room, and let simmer for another 45 minutes.
Once you've hit about 25 minutes, start cooking your pasta as directed on pasta box.
Drain pasta, but leave 1/2 cup pasta water to add to ragù (just in case)
Add drained pasta to large pot and gently mix thoroughly to coat all surfaces of pasta.
Plate and top with freshly grated parmesan! Serve immediately.
Notes
By finely dicing the vegetables, they cook down and mix in with the sauce much better. Also, this recipe is time consuming, but not labor intensive. Don't be scared by the time it takes - most of it is just letting ingredients simmer!Adapted from various recipes