In the end, it was just a little meat, but a whole lot of flavor and plenty of sauce for a monster bowl of pasta that fed about 15 people as a side dish. Yum!
The recipe here is a little rough; you can adjust the quanitites to whatever you have around.3-Sausage Pasta Sauce Enough for at least 2 pounds pasta
3 uncooked pork sausage, such as sweet or spicy Italian sausage
2 onions, chopped
6 cloves garlic
1 tablespoon (or so) tomato paste
1 cup (or so) red wine
2 32-ounce cans plum tomatoes
1 rosemary or thyme sprig
Salt and pepper
Heat the olive oil and brown the pork very well. Turn the heat to low and add the onions - cooking and stirring until they are soft and translucent. Add the garlic and cook until fragrant. Add a squirt of tomato paste and fry it over medium-high heat, stirring, for about a minute. Then add the red wine and tomatoes. Crush the tomatoes a little in the pot, then bring to a simmer and add the rosemary or thyme.
Simmer, partially covered, for as long as you can - the longer it simmers the better the flavor. When you want to serve it, taste and season with salt and pepper.
For the pasta dish pictured above I tossed the pasta with the sauce directly, then added about a pound of whole milk mozzarella, chopped into big chunks.