Directions

• Chop a large white onion, 3 lengths of green onion, 3 medium-sized carrots (fine), 3 sticks of celery, a red bell pepper, and a handful of garlic. Add to a pot with olive oil and set on med-high heat.
• Remove the casing from 2-4 Capital Italian Sausage links, and add to a blender with a small handful of parsley and basil. Add a splash of wine to the mixture to ease the blending process.
• When the garlic and onions are fragrant, add the sausage and herb mixture to the pot. Begin to cook everything together, stirring occasionally to avoid burning.
• In a separate pan, add tomato paste and wine, and bring to a simmering boil on medium heat.
• In the pot full of vegetables, when the meat is cooked most or all the way, add 2-3 cans of crushed tomatoes, and a jar of strained tomatoes. Return to the stove to continue cooking.
• Add a pinch or two of each of the dry herbs, and chili flakes if you want to give the sauce some extra heat
• Once the tomato paste and wine are bubbling, add them to the big pot of sauce. Taste for seasoning, being careful not to overdo it! (You can always add more seasoning later if required)
• Now is when you can add the butter if you like, stirring it into the sauce.
• Let cook for about an hour and a half to ensure the flavors are well infused, and the vegetables/meat are cooked thoroughly.
• Serve with your favorite pasta and jar the leftovers!