This is a variation of a recipe I saw online and on an Ina Garten show from Emily Blunt. Super satisfying.
Italian Sausage Bolognese
2 T. butter
2 T. olive oil
1 medium onion, finely chopped
2 large carrots diced small
3 stalks celery diced small
3 cloves garlic, minced
3/4 lb. mild sausage
3/4 lb. hot sausage
1 c. dry white wine
6 oz. can tomato paste
1 c. whole milk
2 bay leaves
1 parmesan rind, if you have it
1 lb. rigatoni, or other pasta of your choice
1/2 c grated parm for serving
Heat butter and oil in a shallow heavy bottomed skillet (like Le Creuset) and sauté onions until translucent and soft, about 2 minutes.
Add celery and carrots to the skillet and cook down a bit. Add the garlic.
Then add the sausage to cook, stirring until starting to brown, about 5 minutes. Deglaze the pan with the wine and reduce slightly. Add the tomato paste, milk, bay leaves and parm rind and simmer down for a bit.
Add salt and ground pepper to taste.
It should not be too liquidy!
Put the lid on and put in a 300 degree oven for 45 minutes. Give a quick stir half way. Remove the bay leaves and parm rind.
Cook pasta according to package directions, drain it, saving 1 c. or so of pasta water.
Pour the past back in the pot and add the reserve water and an extra 1 T. butter and grated parm. Add all this to the sauce and stir to coat the pasta.
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c = cup
oz = ounce
lb = pound
