Sausage Ragu with Penne
- 1 Tablespoon olive oil
- 1 Carrot grated
- 1 Celery stalk finely chopped
- 1/2 Onion finely chopped
- 1 tsp ground garlic
- 1 tablespoon fennel seeds
- 1 package Hot Ground Sausage
- 1/4 cup Balsamic Vinegar
- (1) 28-ounce can of Crushed Tomatoes
- 1 pound Penne Pasta
Add the olive oil to a skillet, and once hot, add the grated carrot, celery, and onion and cook for a couple of minutes until starting to soften. Do not let it get too brown. Add the ground sausage and cook with the veggies until browned. Add the garlic, fennel seeds, vinegar, and can of tomatoes and stir to combine.
Let cook on medium low for at least 15-20 minutes.
Boil the pasta water and add the penne. Save about 1 cup of the pasta water to add to the sauce before draining the penne. Toss the penne in the sauce, and add up to 1 cup of the water until you get the desired consistency.
Serve with garlic bread and a salad!!