Move over Carmine, this is the Big Ragu...

Hot Sausage Ragu

Serves: 8-10

2 Tbsp EVOO	1/8 Tsp Of Black Pepper
½ Pound Of Hot Italian Sausage, non-cased	1 Bay Leaf
½ Cup Of Yellow Onions, Chopped	1 Can (15 Oz) Tomato Strips, Chopped, Juices Reserved
¾ Tsp Minced Garlic	1 Can (8 Oz) Tomato Sauce
¼ Tsp Crushed Red Pepper	1 Tbsp Tomato Paste
¼ Tsp Of Salt	¼ Cup Of Dry Red Wine
¼ Tsp Dried Basil	¼ Cup Of Heavy Cream
1/8 Tsp Dried Oregano	Pinch Of Sugar

In a medium pot, heat the EVOO over medium heat; add the sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes. Add the onions, garlic, spices and salt, cook, stirring until soft about 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream and sugar and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors and blended, about 30 minutes. Add water as necessary to keep from getting too thick. Remove from the heat and cover until needed. Serve with Fried Ravioli.