Ali brought this over the other night and Kumy and I had it over pasta with a little fresh parmesan. It was soooo good. Ali said it’s fairly time-consuming, but for this sauce it is totally worth it!
1 lb. bulk hot italian sausage (or use sweet if you don’t like things too spicy)
1 red onion, diced
1 Tbsp crushed garlic
1/2 glass dry white wine
1 14 oz can whole San Marzano Tomatoes with liquid
1 can tomato paste
4″ rind of parmesan cheese, chopped into 1/2″ pieces
salt & pepper to taste (1 tsp and 1/2 tsp?)
3 bay leaves
1 Tbsp anchovy paste
1 cup chicken stock
In a good sized frying pan, cook sausage in a little water, stirring often. Once cooked through, remove from pan and add onion. Saute onion until translucent. Add the garlic and stir a minute more, then add the white wine and stir to deglaze the pan.
Crush the whole tomatoes with your hand to break them up and cook them down until the liquid has reduced.
Add tomato paste, salt and pepper, bay leaves, cheese rind and anchovy paste. Cook down until quite thick.
Add reserved sausage meat and one cup chicken stock and simmer on low heat for 2 hours. You can add more chicken stock if it’s getting too thick.
It has this ridiculously rich, complex flavor that is just amazing!!