Sausage Ragu with Pasta

Instructions

1. Prepare the vegetables
   Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery (soffritto). Cook for 5-7 minutes until softened but not browned, stirring occasionally.
2. Cook the sausage
   Add the sausage meat to the pot, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned and no longer pink. Add the minced garlic and cook for another minute until fragrant.
3. Build the sauce base
   Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 3-4 minutes.
4. Simmer the ragu
   Add the crushed tomatoes, bay leaves, and dried oregano. Season with salt and pepper. Bring to a simmer, then reduce heat to low. Cover partially and cook for 30-35 minutes, stirring occasionally, until the sauce has thickened and flavors have melded together.
5. Cook the pasta
   While the ragu simmers, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
6. Combine pasta and sauce
   Add the drained pasta directly to the ragu, along with a splash of the reserved pasta water. Toss gently to coat the pasta evenly with the sauce. If needed, add more pasta water to achieve your desired consistency.
7. Finish and serve
   Remove from heat and discard the bay leaves. Taste and adjust seasoning if necessary. Divide among serving plates and top with freshly grated Parmesan cheese and torn basil leaves.