|1||small onion, finely chopped|
|1||large garlic clove, finely chopped|
|1||stalk celery, finely chopped|
|1||carrot, finely chopped|
|1||small handful mushrooms, rough chopped|
|1/4||tsp||freshly ground black pepper|
|1||28-oz. can diced tomatoes|
|several fresh basil leaves chiffonade|
|1||sweet Italian sausage, casing removed, crumbled|
Chop up the veggies, heat up the oil in a pot large enough to hold all the stuff. Add the onions, mushrooms, and garlic and sweat until the onions are soft, about 10 minutes. If you want to increase the garlic to a maximum of 5 cloves and gag your neighbors feel free. The Italians range from reasonable garlic use to totally ridiculous. Too much garlic and you can’t possibly taste anything else.
Oh yeah, chiffonade, just a French word for shredding or making rag-like. Easiest way is to take some sharp scissors and snip the basil up. Traditional chiffonade method is to stack the leaves, roll them into a tight tube, then cut into narrow strips. Either way is OK. The traditional method does produce prettier, more uniform strips. There are some good videos on YouTube and other places to learn good chiffonade technique.
Add the celery, carrots, sausage, salt, and pepper. Sweat until all the vegetables are soft, about 10 minutes.
Add the tomatoes and basil. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Don’t let it dry out, add a bit more water as needed. Serve over spaghetti or as a side dish.
Season the sauce with more salt and pepper, to taste only if needed.
You could shred a bit of Parmigiano-Reggiano, but don’t use the powdered crap in the can. I advise tasting before adding anything.