Rich and intense, you can't beat the aroma and flavor of a great pasta sauce that's been simmering for hours. This recipe features our own hand-crafted sausages made daily in the meat department and makes a great family dinner.

Recipe of the Week
Pomodoro Pasta Sauce

Ingredients
1-1/2 lbs Bristol Quality sweet or hot Italian sausage, remove casing
3 tablespoons Pietro Coricelli olive oil
1 tablespoon minced garlic
1/2 cup minced yellow onions
1/4 cup minced celery
2 tablespoons minced carrots
1/4 cup sweet Vermouth wine
1 can (28 ounces) San Marzano Peeled Tomatoes
1 can (28 ounces) tomato sauce
2 tablespoons tomato paste
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
2 tablespoons minced fresh parsley
1 teaspoon red pepper flakes
1 lb Dececco Linguine
1/4 cup grated Parmigano Reggiano
Salt and pepper to taste

Method
1. Heat 1 tablespoon olive oil in heavy bottom pan, add sausage and saute until cooked through, breaking up the sausage with wooden spoon. Remove cooked sausage from pan with slotted spoon and set aside. Discard sausage drippings.
2. Add remaining 2 tablespoons of olive oil to pan, stir in onions, garlic, carrots and celery, cook until tender.
3. Pour sweet Vermouth into pan and reduce by half. Add peeled tomatoes, tomato sauce and tomato paste. Using wooden spoon, gently break up peeled tomatoes, bring sauce to boil, recude heat and simmer for 1-3 hours.
4. Add cooked sausage back to pan, stir in fresh herbs, pepper flakes and season with salt and pepper to taste.
5. Cook pasta acccording to package directions, drain and divide between 4 plates or serve in large platter (family style), top with sauce and fresh grated Reggiano.

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