Twisted Sausage Bolognese Sauce

• 1 lb sausage, casings removed meat crumbled
• olive oil
• 12 cup carrot, diced
• 12 cup celery, diced
• 12 cup bell pepper
• 1 cup sweet onion, diced
• 4 cups portabella mushrooms, diced (gills scraped out with a spoon and discarded)
• 3 garlic cloves
• 1 cup arugula or 1 cup spinach, chopped and packed
• salt and pepper
• 1 teaspoon sugar
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon dried oregano
• 14 cup wine, good (your choice red or white)
• 2 (28 ounce) cans crushed tomatoes
• 12 cup half-and-half
• cavatappi pasta, cooked (optional)

1. In a large pot brown sausage, breaking into small pieces.
2. Once browned remove to a paper towel lined dish to remove excess fat.
3. Add olive oil just to coat bottom of pot.
4. Saute the carrots through mushrooms about 10 minutes.
5. Add the garlic and arugula stir in and cook 1 minute.
6. Season with salt, pepper, sugar, parsley, basil, and oregano.
7. Add wine and reduce 5 minutes.
8. Add crushed tomatoes.
9. Simmer 1 hour.
10. Stir in half and half.
11. With an immersion blender give a quick blend if needed to give the sauce an even texture.
12. Simmer over very low heat for 1/2-1 an hour.
13. Stirring through out simmering.
14. Serve over pasta.
15. Garnish with additional basil and top with a generous amount of grated Parmigiano cheese.
16. Manga Manga.

sausage, olive oil, carrot, celery, bell pepper, sweet onion, portabella mushrooms, garlic, arugula, salt, sugar, fresh parsley, fresh basil, oregano, wine, tomatoes, cavatappi pasta

Taken from www.food.com/recipe/twisted-sausage-bolognese-sauce-454922 (may not work)