Sugo Bugiardo with Linguine
Ingredients
- ⅓ cup (80ml) extra virgin olive oil
- 3 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 2 small onions, finely chopped
- 3 garlic cloves, crushed
- ½ bunch each rosemary and oregano leaves, finely chopped
- 1 bunch sage, leaves finely chopped
- 200-250g pork and fennel sausages, casings removed (2-4 sausages)
- 2 middle bacon rashers, trimmed and diced
- ½ tsp fennel seeds (optional)
- 700ml tomato passata (sugo)
- ½ cup (125ml) red wine
- 400g long pasta of choice, (tagliatelle, linguine etc.)
- shaved parmesan and basil leaves, to serve
Notes
- Adapted from a recipe by Phoebe Wood in delicious. Magazine
Method
- Heat oil in a large pan over medium heat. Cook celery, carrot and onion, stirring, for 12 minutes or until softened. Add garlic and herbs, and cook, stirring, for 2 minutes until fragrant.
- Add sausage and bacon, and cook, breaking up the sausage meat with a spoon, for 2 minutes or until lightly browned. (If your sausages aren't very strongly flavoured, add fennel seeds to the pan with the meat.)
- Add passata, wine and ½ cup (125ml) water and reduce heat to low. Simmer, stirring occasionally, for 25 minutes or until thick and reduced. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to the boil and cook chosen pasta to al dente. Add a splash of the pasta cooking water to the sauce before draining pasta and tossing through sauce. Serve with parmesan and basil.
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