T’s New Ragu

3 tablespoons EVOO

1 large onion, chopped

2 celery ribs, chopped

1 large carrot, grated

1 teaspoon minced sun-dried tomatoes

1 package Sweet Italian Sausage

1 cup ground chicken

1 cup red wine

1 ½ cups chicken broth

2 tablespoons tomato paste

1 28-ounce can of crushed tomatoes

1 teaspoon crushed red pepper

Pinch salt

1 teaspoon sugar

1 teaspoon fresh ground pepper

2 Parmesan rinds

 

Pasta of choice: Rigatoni, Ziti, Penne, Shells

 

Heat olive oil in a saucepan over medium heat.  Stir in onions, celery, and carrots and sauté for 6-8 minutes.  Now add sun-dried tomatoes, sausage, and ground chicken and cook until the sausage is no longer pink.  Turn heat to high, add red wine, and cook until wine is almost all evaporated.  Then add chicken broth and let it come to a boil.  As soon as broth comes to a boil reduce the heat and add the tomato paste, crushed tomatoes, salt, peppers, sugar, and cheese rinds.  Simmer for 2-3 hours and serve over pasta of your choice. 

 

·       I used a hand blender to break up the sausage and chicken pieces before I added the cheese rinds.  You can find Parmesan cheese rinds at places like Whole Foods, Earth Fare, etc.