Red sauce. Boring tired red sauce. NO! Because it isn't red sauce, it's ragù! It's the wicked crimson temptress of your dreams, bearing a treasure of peppery, fiery lumps of Italian Sausage.
And like those dreams it's a fleeting pleasure, naught but a memory as you wake, left staring at an empty pasta bowl.
• 1 lb. Italian Sausage
• 2 tbsp. olive oil
• 6 cloves garlic, minced
• 1 bay leaf
• 2 cans (28 oz. each) crushed Roma tomatoes
• Salt and pepper, to taste
• ½ cup freshly grated Parmigiano-Reggiano cheese
• Chopped Italian parsley, for garnish
Place a saucepan on medium heat. Add the Italian Sausage, and cook, stirring occasionally, until browned. Do not drain the grease from the saucepan.
Add the olive oil, garlic, and bay leaf. Sauté, stirring occasionally, for 2 minutes.
Add the crushed Roma tomatoes to the saucepan. Increase the heat, and bring the tomato sauce to a boil. Lower heat, and bring the sauce to a simmer for 45 minutes, stirring occasionally. You can let it simmer for an hour or two if you want, it's all good.
Taste, and season with salt and pepper as needed.
Ladle the ragù over a bed of pasta or polenta. Garnish with freshly grated Parmigiano-Reggiano cheese and chopped Italian parsley.