• 1 onion, minced
• 1 celery stalk, minced
• 1 carrot, minced
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 10 ounces Italian sausage, casings removed and crumbled
• 1/4 cup Valpolicella or other dry red wine
• 2 tablespoons tomato paste
• 1 cup chicken broth
• salt and freshly ground black pepper
• 1 pound bigoli or spaghetti if unavailable

Sauté the onion, celery, carrot, and garlic in the olive oil for 5 minutes. Add the sausage and brown over high heat, stirring to cook evenly. Pour in the wine. Stir in the tomato paste, broth, salt, and pepper, cover, and simmer for 1 hour. Meanwhile, bring 5 quarts of water to a boil. When the sauce is done add, the bigoli and salt, and cook until al dente. Drain and toss with the sauce and serve immediately. Serves 6

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