1 lb. sweet Italian sausages, removed from casings and crumbled
1 28-oz can of whole tomatoes
Approx. 1 small glass of white wine
Salt and pepper to taste
1 lb. pasta
Sauté the onions, chopped, in some olive oil.
When soft and starting to barely brown, add the sausages, broken up with your fingers, and sauté till browned. Add a the wine and cook a few minutes, till wine has evaporated. Drain the peeled tomatoes from a large can, puree them in blender, add to sausage mix, with a little salt and pepper. Simmer, uncovered, till sauce looks shiny and slightly reduced, about 35-40 minutes. Serve on Tagliatelle or short pasta with lots of Parmigiano Reggiano.