Thanks to Keeps for sponsoring this video! Head to https://keeps.com/sipandfeast to learn more and get 50% off your first order of Keeps. Today we're making a quick Sunday sauce. I was able to get almost all of that slow-cooked Sunday sauce flavor in only 60 minutes!

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INGREDIENTS
-1/4 cup olive oil
-1 medium onion - diced
-5 cloves garlic - sliced
-4 (28) ounce cans plum tomatoes - blender pulsed
-1 (6) ounce can tomato paste
-1 pound pappardelle - or any substantial pasta you like
-1 pound sweet Italian sausage
-1 pound hot Italian sausage
-1 pound ground chuck
-1/2 cup dry red wine - chianti, carbenet, valpolicella, etc
-1/2 cup low beef stock
-1/2 teaspoon Sicilian oregano
-Salt and pepper to taste

EXTRA ADD-INS
-Ricotta
-Semolina loaf

INSTRUCTIONS
1. Cook sausage at 425f in a large baking dish for 20-25 minutes.
2. Meanwhile, in a large heavy pot, saute the onion for 5 minutes in olive oil over medium heat. Turn the heat up a bit then add the beef and saute for 10 minutes or until cooked through.
3. Add the garlic and cook for around 2 minutes more or until slightly golden then add in the tomato paste and cook for 5-6 minutes, stirring frequently. Add the red wine and cook for 2 minutes or until most of the liquid evaporates.
4. Add the plum tomatoes and bring sauce to a simmer.
5. Once the sausages finish cooking add them and the fat (up to 3 tablespoons) into the sauce as well.
6. Let the sauce cook over a moderate simmer (stirring very frequently to prevent scorching) for 30-40 minutes.
7. Taste test and adjust salt, pepper, and oregano to taste.
8. Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil and cook pasta until 1 minute less than al dente,
9. Heat a large skillet to medium and add 3 cups of the sauce. Add the pasta then cook until al dente for about 1 minute more. Add more sauce as required.
10. Plate the pasta and serve with the sausages and bowls of the sauce on the side. Serve with a bowl of ricotta and bread as well. Enjoy!

NOTE: The sauce tastes better the next day. You will have plenty of sauce left over for another pound of pasta. Refrigerate for up to 3 days or freeze.

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