sausage ragu

How To Make sausage ragu

• Step 1
  Rough chop the onion, fennel, and celery and place in a food processor. Add the garlic cloves and process into a paste. Stopping scraping down the sides to make a fine paste.
• Step 2
  In a large Dutch oven, drizzle olive oil in the bottom. Once hot, add the vegetable paste to the pan and season with salt. Cook over low heat until browned, about 20 minutes. Be patient, you want that brown stuff on the bottom of the pan.
• Step 3
  Add the tomato paste and cook for about 3 minutes. Season again with salt.
• Step 4
  Add the wine and stir until all that brown goodness is off the bottom of the pan. Add the sausage and cook until browned, about 20 minutes.
• Step 5
  Add the vinegar, red pepper flakes, and sugar. Add enough water to cover the meat. Tie the rosemary and thyme together and throw them in the pot. Add the bay leaves. Cook on low for 2 hours. Stirring from time to time and tasting and adjusting for salt.
• Step 6
  After 2 hours, cook the spaghetti until almost done. Add the spaghetti to the sauce and add a little pasta water, and continue to cook the spaghetti until al dente.
• Step 7
  Remove the thyme, rosemary, and bay leaves. Serve with Parmesan cheese.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!