Weekday Sunday Sauce - In Way Less Time

By Sip and Feast · 90 min

Ingredients

Instructions

1. Heat the oven to 425°F. Cook the sausages in a large baking dish for 20 to 25 minutes.
2. While the sausages cook, sauté the diced onion in olive oil for 5 minutes in a large heavy pot over medium heat.
3. Turn the heat up slightly, add the ground chuck and cook for about 10 minutes until cooked through.
4. Add the sliced garlic and cook about 2 minutes until slightly golden. Stir in the tomato paste and cook 5 to 6 minutes, stirring often. Add the red wine and cook about 2 minutes, until most of the liquid has evaporated.
5. Add the blender-pulsed plum tomatoes and bring to a simmer.
6. When the sausages are cooked, add them to the sauce along with up to 3 tablespoons of their fat.
7. Simmer over moderate heat for 30 to 40 minutes, stirring very often to prevent scorching.
8. Taste and adjust the salt, pepper and oregano.
9. Boil a large pot of water with 2 tablespoons kosher salt per gallon. Cook the pasta until 1 minute less than al dente.
10. Heat a large skillet over medium heat and add 3 cups of the sauce. Add the drained pasta and cook about 1 minute more until al dente, adding more sauce as needed.

Summarized from Sip and Feast's video. Watch it for the details.

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