Not all meat sauces are the same, but you can make lasagne with all of them!!! This recipe is a fairly new entry in our house, I would say it represents a natural evolution from my wife’s favorite pasta with Sausage and Broccoli Rabe, something I only started cooking once I arrived in the US. For any Italian in fact, traditional meat sauce like the one that grandmas of the Peninsula spend their Sunday morning simmering and stirring, is prepared with a blend of ground meats: usually equal proportions of beef, veal and pork. Real Bolognese Sauce also has a generous soffritto of onions, carrots and celery as its base, while in this version there is no herbs sautéed, and all ingredients are seared together.
6 sausages (mild fennel)
1 can peeled cherry tomatoes, blended (28oz)
2 rosemary sprigs
6 cloves of garlic
1/2 cup white wine
1 tsp hot pepper flakes
4 tbsp extra virgin olive oil
salt and pepper for seasoning
grated Parmigiano for finishing
1 lb dry pasta
Preparation:
In a medium size pot over high flame, sauté 2 sliced cloves of garlic. Once they start to turn golden add the hot pepper flakes, stir quickly and add the blended tomatoes. Season with salt and pepper to taste and bring to a simmer. Reduce heat and cook for about 15 mins until sauce is reduced at least by 1/4.
Pour 2 tbsp of olive oil in a large non stick pan and place over high flame. Remove sausage meat from casing and place into the pot, add 4 cloves of garlic unpeeled (in camicia) and the rosemary. Using a wooden spoon brake the sausage down as much as possible, stirring continuously until meat starts browning and crisp up.
Lower the flame to medium, add the white wine, stir and let reduce for 2-3 minutes.
Add the reduced red sauce and stir well. Let simmer on medium-low for about 10-15 mins before serving with your favorite cut of pasta (or make lasagne).
