- 1 medium - sized red onion, peeled
- 8 tbsps sweet butter
- 4 italian sweet sausages with out fennel seeds; or 12 oz coarsely ground pork
- 1 cup Dry white wine
- 1 sea salt , to taset
- 1 freshly ground black pepper to taste
- 1 bay leaf
- 1 lb very ripe, fresh tomatoes; or 1 lb canned tomatoes, preferably imported Italian, drained
- 1 lb pasta
1. Finely chop the onion on a board. Place the butter in a heavy saucepan over medium heat. When the butter is completely melted, add the chopped onion and sauté for 10 minutes, stirring every so often with a wooden spoo. Meanwhile, remove the skins from the sausages and break the meat into pieces; add the sausage or pork to the pan and sauté for 10 minutes more. Pour in the wine, salt and pepper to taste, and the bay leaf, and let the wine evaporate for 10 minutes. If using fresh tomatoes, cut them into pieces. Pass fresh or canned tomatoes through a food mill, using the disc with the smallest holes, into small bowl, the add to the meat mixture and simmer, covered, for 20 minutes, stirring every so often.
2. Bring a large quantity of cold water to a boil, add coarse salt to taste, then add the past and if dried, cook for 9 to 12 minutes depending on the brand; if fresh, for 1 to 3 minutes, depending on the dryness. Reheat the sauce. When ready, drain the pasta and transfer it to a large, warmed serving dish. Pour the sauce oer, toss very well and serve. Sprinkle a heaping teaspoon of Permigiano over each portion.
Serves: 4-6
Source: Bugialli on Pasta, Giuliano Bugialli, Simon & Schuster, 1988.
