Penne With Sausage Bolognese

• 2 tbsp olive oil
• 2 lbs Fennel Sausage, skinned
• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and finely diced
• 2 tbsp tomato puree
• 2/3 cup dry red wine
• 1 None bay leaf
• 1 28 oz can of chopped tomatoes
• 1 pinch sugar
• 1 cup clear stock
• 14 oz penne rigate
• 1 bunch flat-leaf parsley, chopped
• 1/2 bunch basil, chopped
• 2 oz Parmesan cheese, grated

1. Heat the oil in a large skillet and fry the sausage meat until it becomes crumbly. Take it out of the pan and drain the excess fat. Put the onion and garlic into the hot pan and fry them briefly. Add the tomato puree and saute briefly. Pour in the red wine, add the sausage and bay leaf and cook over a high heat. Add the tomatoes, sugar and stock, season to taste and simmer for 30 minutes.
2. Cook the penne in boiling salted water according to the package directions. Add most of the herbs to the sauce about 5 minutes before the end of cooking. Drain the penne and mix it with the sauce. Serve on plates sprinkled with Parmesan and the remaining sauce.

olive oil, sausage, onion, clove garlic, tomato puree, dry red wine, bay leaf, tomatoes, sugar, clear stock, penne rigate, flatleaf parsley, basil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/18272 (may not work)