Ingredients
Method
- Heat oil in a large pot over medium to high heat. Add Italian sausage and cook until browned, about 8 minutes. While the sausage is cooking, use a wooden spoon to break up into smaller pieces.
- Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic, tomato paste, oregano, and red pepper flakes. Cook, stirring continuously, for about 1 minutes.
- Deglaze the pan with the red wine, scraping up any fronds in the bottom of the pan.
- Stir in the crushed tomatoes, fish sauce, parmesan cheese rind, heavy cream, bay leaves, nutmeg, and salt and pepper to taste. Bring the sauce to a slow simmer and cook, uncovered, for 25 minutes, stirring occasionally.
- About 15 minutes before the sauce is finished cooking, bring a large pot of well salted water to a boil, and cook the lasagna (or noodle of your choice) according to package directions.
- To serve stir in the basil and toss the cooked pasta in the sauce. Leave the pasta in for a minute or two so that the pasta absorbs some of the sauce.
- Serve with freshly grated parmesan cheese.
Notes
*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.