Sometimes you need a quick version of a wonderfully complex, but slow-cooking ragu. This quicker ragu of sausage, tomato paste and milk is a WONDERFUL rendition that's ready in no time at all.
- 2 tablespoons olive oil
- 1 onion, diced
- 1/4 cup white wine
- 3 Italian sausages, removed from casing
- 1/3 cup tomato paste
- 1 cup milk, plus 1/2 cup as needed
- salt and pepper
In a saute pan, heat 1 tablespoon of olive oil and add the diced onion. Saute until totally soft and quite brown. Deglaze the pan with the wine. When evaporated, add the second tablespoon of olive oil and add the sausage, breaking it up with the back of a spoon. When the sausage is cooked, in 5 - 6 minutes, add the tomato paste and stir until incorporated. Add the milk and reduce the heat to a simmer. Simmer for 10 - 15 minutes and season to taste.
At this point, you can toss it with pasta and serve as is. Or you can make lasagna!