Sausage Ragù

While beef is a traditional choice for meat sauces, we've made this Sausage Ragù with pork for a tender and flavorful sauce—but the flavor here is so much more than just ground meat and tomatoes! The key to this recipe begins with a slowly cooked "soffritto.” Soffritto is what the Italians call that trilogy of vegetables that are the start of the most famous and delicious recipes: onions, carrots, celery, and often a generous amount of garlic. There is also one more key ingredient that you cannot skimp on: time. Low and slow is the way to go for a rich and succulent sauce.

Instructions

1. In a large skillet or saucepan, heat the olive oil over medium heat. Remove the sausage meat from the casing. Add the sausage to the pan, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 7-8 minutes. Remove the sausage with a slotted spoon and set it aside.
2. In the same pan, add the chopped onion, carrot, and celery. Season with salt and pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another 5 minutes on low heat. Return the cooked sausage to the pan.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
4. Stir in the tomato paste, then add the strained tomatoes. Mix well.
5. Add the oregano, a handful of fresh basil, and red pepper flakes. Reduce the heat to low and let the ragù simmer for 30-40 minutes, stirring occasionally. The sauce will thicken, and the flavors will meld together. Season with salt and pepper to taste.
6. Bring a pot of salted water to a boil. Drop the bucatini in the water and cook “al dente”, as directed on the box.
7. Transfer the bucatini to the sausage ragù with one cup of pasta water.
8. Drizzle some extra virgin olive oil, turn the heat on high, and sauté the pasta with the sauce for a few minutes.
9. Serve in a pasta bowl with a generous amount of grated Parmigiano Reggiano and some fresh basil leaves to garnish.