Hot Sausage Ragu

Now that its been a little chilly here in Southern California I thought Ragu would be perfect for Sunday night dinner. This is an Emeril Lagasse recipe with a few additions of my own. I've been making this recipe for a few years now and it's always a big at my house and is perfect with any type of pasta, especially lasagna. Enjoy!

Hot Sausage Ragu

• 2 teaspoons olive oil
• 1/2 pound hot Italian sausage (or 1/4 pound hot sausage and 1/4 pound sweet sausage)
• 1/2 ground beef
• 1/2 cup minced yellow onions
• 1/2 cup minced bell pepper
• 3/4 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1 (15-ounce) can whole peeled tomatoes, chopped, juices reserved
• 1 (8-ounce) can tomato sauce
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 1/4 cup heavy cream
• Pinch sugar

In a medium pot, heat the olive oil over medium heat. Add sausage, beef and cook, stirring, until brown and the fat is rendered, about 4 minutes. Add the onions, bell peppers, garlic, crushed red pepper salt, basil, oregano and black pepper, and bay leaf, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well. Bring to a simmer and cook, uncovered; stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick. Remove from the heat, and cover until needed.