| | Directions |
- In a large pot (preferably with a heavy bottom) heat 2 tbsp. olive oil over medium heat.
- Add onion, celery, carrots and garlic. Cook about 12 minutes until vegetables are tender but NOT browned.
- Raise heat, add ground beef and ground pork, break into chunks and cook until brown.
- Add Premio Sweet Basil Sausages.
- Add wine and simmer until wine has evaporated.
- Add tomatoes and chicken stock; season with salt and pepper.
- Lower Heat and simmer until sauce thickens, 3 - 5 hours.
- Add milk and simmer 30 minute to 1 hour. The milk will make the meat extremely tender!
- Transfer half the sauce to a container to refrigerate for up to a week or freeze for up to a month!
- Prepare pasta according to package directions.
- Toss sauce with pasta and garnish with grated Parmesan cheese and fresh torn basil.
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Cook Time: 5 hours
Servings: 8
|  | | Ingredients | | - | | 2 tablespoons extra virgin olive oil |
| - | | 5 carrots - finely chopped |
| - | | 5 celery stalks - finely chopped |
| - | | 2 medium onions - finely chopped |
| - | | 1 head garlic (entire head not clove) - minced |
| - | | 2 pounds ground beef |
| - | | 1 pound ground pork |
| - | | 1 package Premio Sweet Basil Sausage (whole in skins) |
| - | | 2 cups Pinot Grigio |
| - | | 3 cans whole peeled tomatoes - 28 oz. cans, drained and crushed by hand |
| - | | 12 ounces chicken stock |
| - | | Kosher salt and ground black pepper |
| - | | 1 1/2 cups milk |
| - | | Fresh basil, for garnish |
| - | | Parmesan cheese, for garnish |
| - | | 1 pound dried pasta (spaghetti or rigatoni works well also) |
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