WARNING: The followign recipe, served over spaghetti noodles, is extremly addictive and habit forming. This is easily my favorite dish in the world.
500 g SPICY ITALIAN PORK SAUSAGE // leave in casing; brown in large pan, turning frequently; remove from pan and cut into 2.5cm wide slices and set aside
4 cloves of GARCIL // finely dice and throw in pan with sausage grease
100 g UNSALTED BUTTER // melt into sausage grease and use to sautee garlic
1 large WHITE ONION // finely chopped, add to pan
3 sticks CELERY // finely chopped, add to pan
1 small GREEN BELL PEPPER // finely chopped, add to pan
1 small RED BELL PEPPER // finely chopped, add to pan
3 BAY LEAVES // add to pan
3 sticks ROSEMARRY // add to pan
generous pinches of OREGANO, BASIL, THYME, SAGE, and RED PEPPER FLAKES // add to pan; cook all vegetables and spices together until onion is transparent
pinch of SUGAR // add to pan
800 g can DICED TOMATOES // add to pan
350 g TOMATOE SAUCE // add to pan
150 g TOMATOE PASTE // add to pan
Return browned and cut sausages to pan; simmer everything on low for 2 hours, stirring frequently. At end of 2 hours, add 100g of grated PARMESAN CHEESE to the sauce and stir well to thicken.
Serve: over the pasta of your preference with freshly grated parmesan cheesk on top
Storage: 5 days in refrigerator
You can thank Momma Chumbley for this gem.
CALVIN DART 