Ingredients

Main Dish

• 2 tbsp olive oil
• 1 onion , chopped
• 2 garlic cloves , minced
• 2 carrots , finely chopped
• 2 celery , stocks, finely chopped
• 1 lb italian sausage , casings removed
• 1/2 cup red wine , dry
• 400 gram can tomatoes , crushed
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp oregano , dried
• 1 tsp basil , dried
• to taste salt
• to taste pepper
• 14 oz./400 gram pappardelle pastanoodles
• grated parmesan cheese

Instructions

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery. Saute for 5-7 minutes, until softened.
2. Add the sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked
3. Pour in the red wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
4. Stir in the crushed tomatoes, tomato paste, and beef broth. Add the oregano and basil. Season with salt and pepper.
5. Bring the sauce to a boil, reduce the heat and let it simmer for 45 minutes, stirring occasionally.
6. Cook the pappardelle paste according to paste instructions.
7. Serve the sausage rags over the paste. Garnish with grated parmesan cheese.