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Hi there,

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

Special note:

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

8 responses to ““WEEDS””

  1. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    Very nice.. This sounds delicious, Bern 😊x

  2. I am posting this on my site Wednesday and posted your site! It was really a great recipe.

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