1 lb of wild game ground Italian sausage
1 tbl extra virgin olive oil
½ cup yellow onion, finely diced
1 tbl minced garlic
½ cup red wine
1 – 28 oz can whole tomatoes, pulsed in a blender
½ c cream or milk
¼ tsp crushed red pepper flakes
½ tsp sugar
coarse salt
ground pepper
1 lb spaghetti or other pasta
1 ½ tbl of unsalted butter
½ c grated Parmesan cheese (for topping)
Heat a saucepan over low heat – add the olive oil, onion, and garlic. Sauté until lightly caramelized, or for about 12 minutes. Add the Italian sausage, and brown. Stir in salt and pepper. Pour wine into the sausage mixture, and cook for about two minutes, until the wine is mostly evaporated. Add the tomatoes and cream, sugar, and red pepper flakes. Gently simmer for 45 minutes – until the sauce has reduced and thickened.
Began cooking the pasta when the sauce has only ten minutes remaining. Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt to the boiling water. Cook until al dente – or about eight minutes. Drain and add the butter.
Top the pasta with the Bolognese sauce, and enjoy.