Slow-Simmered Sausage Ragu Pasta

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion (diced (about 1 1/2 cups))
• 3 large carrots (chopped (about 1 1/2 cups))
• 2 stalks celery (chopped (about 3/4 cup))
• 1 1/2 pounds Italian sausage (pork)
• 1/2 teaspoon red chili flakes
• 5 cloves garlic (minced)
• 6 oz tomato paste ((1 can))
• 1/2 cup water
• 28 oz crushed tomatoes ((1 can))
• 2 cups low-sodium beef broth
• 1 teaspoon brown sugar
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tablespoons fresh basil (chopped)
• 1 tablespoon fresh oregano (chopped)
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon coarse ground pepper
• 2/3 cup Parmesan cheese (freshly shredded )
• 1/2 cup heavy cream
• 16 oz pasta
• Parmesan and basil (freshly shredded & chopped, for garnish)

Instructions

1. 1

   Caramelize the vegetables: In a tall skillet or large pot, heat the olive oil over just below medium heat. Add the onion, carrots, and celery and cook for about 15-20 minutes. You want the vegetables browned and nearly caramelized — this adds so much flavor to the ragu.

2. 2

   Brown the sausage: Add the Italian sausage and red chili flakes. Cook until the sausage has browned, breaking it up as you cook. Drain the grease.

3. 3

   Add the garlic and tomato paste and cook for about 1-2 minutes.

4. 4

   Deglaze: Pour in the water and scrape the bottom of the pot with a wooden spoon to lift all the browned fond. If you use a non-stick pan, you may not have anything to scrape off.

5. 5

   Simmer: Add the crushed tomatoes, beef broth, brown sugar, thyme, rosemary, basil, oregano, salt, and pepper. Stir to combine. Bring to a simmer, then reduce the heat to keep a gentle simmer. Simmer for 90-120 minutes, stirring every 20-30 minutes.

6. 6

   Cook the pasta: About 20-25 minutes before the sauce is done, cook the pasta to al dente in a large pot of salted boiling water.

7. 7

   Finish the sauce: While the pasta cooks, remove the herb sprigs, then add the Parmesan and heavy cream to the sauce and stir to combine.

8. 8

   Combine: When the pasta is done, ladle about 1 cup of pasta water into a bowl and set it aside. Strain the pasta and immediately add it to the sauce, tossing to combine. If the sauce is too thick, add a splash of pasta water until you reach the right consistency.

9. 9

   Serve warm with a sprinkle of fresh Parmesan and chopped basil.