Mario Batali has a classic recipe called weeds. I think that it is called weeds because the sauce is best served over fusilli and that shape apparently is reminiscent of weeds in Italy.
If you like Bolognese Sauce but don’t like all the stirring this is the sauce for you. I have lightened up the recipe by using chicken Italian Sausage but you can also use pork sausage if that appeals to you.
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large sweet onion
- 4 sweet sausage links
- 4 hot sausage links
- 6 ounces of tomato paste
- 1 cup dry white wine
- 1 cup of whole milk
- salt and pepper
- pinch of nutmeg
- 1 lb fusilli or rotelle
- in a 12 to 14 inch saute pan over low heat melt the oil and butter and soften the onions for 6 to 8 minutes
- remove the sausage from their casing
- increase the heat to medium and cook sausage for 10 minutes. Breaking up the sausage into small pieces.
- drain most of the fat and add the tomato past, stirring often, until a deep rust color – approximately 5 minutes.
- add the wine and boil down until almost evaporated
- stir in the milk, salt, pepper and nutmeg and reduce the heat to a simmer.
- cover and cook for 15 minutes
- bring a large pot of generously salted water to a boil
- add the pasta and cook al dente
- drain the pasta saving 1/2 cup of pasta water
- add the pasta to the pan with the sausage. If it is too dry add pasta water to the mixture until the sauce clings to the pasta
- serve with grated Parmigano
- serves 8 people
I would like to thank Frank Tedesco for introducing me to this excellent recipe. He isn’t called Franky Meatballs fo nothing!
Felice anno nuovo, Bernadette Xxx