Tagliatelle with Quick Sausage Ragù ___

Tagliatelle with Quick Sausage Ragù

Ingredients

For the Ragu`:

  • 3 tablespoons extra virgin olive oil
  • 2 carrots cut into a 1/4 inch dice
  • 1 small onion cut into a 1/4 inch dice
  • 3 cloves fresh garlic, sliced
  • 1 celery stalk cut into a 1/4 inch dice
  • 1 pound sweet Italian sausage meat, casings removed
  • 0.5 cup red wine, such as merlot
  • 2 14 oz cans cherry tomatoes, or crushed tomatoes
  • 1 teaspoon salt
  • 4 fresh basil
  • 1 pound dried tagliatelle pasta

Directions

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Put a large skillet over a medium flame and heat the oil.

Add the carrots, onions, celery and rosemary to the pot and cook until softened, about 7-8 minutes.

Add the garlic and cook for 30 seconds.

Add the meat to the pan and cook until fully browned, about 5-7 minutes.

Add the red wine to the pot and reduce for 2-3 minutes.

Add in the tomatoes, salt and basil. Using a wooden spoon, crush the cherry tomatoes in the pot.

Lower the flame to a simmer and cook uncovered  for 15-20 minutes while stirring occasionally.

Bring a large pot of generously salted water to a boil. Drop in the tagliatelle  and cook until al dente.

Drain and add to the pot with the sauce. Toss for 1-2 minutes over a medium flame.

Serve in warm bowls with plenty of grated parmigiano cheese.