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+# Ragù
+
+## Ingredients
+
+- 1 pound tubular dried pasta
+- 1 pound sweet Italian sausage
+- 1 onion, minced
+- 1 carrot, minced
+- 1 celery stalk, minced
+- 1/4 cup parsley
+- 28 ounce can of whole tomatoes
+- 3 tablespoon of tomato paste
+- 1 sprig of fresh thyme
+- 1 sprig of fresh rosemary
+- grated Parmesan cheese (optional)
+- extra-virgin olive oil
+
+## Directions
+
+1. Sauté sausage crumbles in a large pan or dutch oven over medium-low heat.  
+Add enough olive oil to gently fry the crumbles.  
+Cook about five minutes until opaque, not browned.
+
+2. Add minced onion, carrot, and celery, and parsley to the pan.  
+Stir often and add more olive oil if pan is dry.  
+Cook 30 minutes on very low heat until vegetables are caramelized and sausage is browned.
+
+3. Add canned tomatoes and their juice.  
+Break up tomatoes in the pan.
+
+4. Bring to a simmer then add thyme and rosemary
+
+5. Continue simmer uncovered for 20 minutes, until thickened.
+
+6. Mix tomato paste with 1 cup of hot water.  
+Reduce heat to very low and add mix to the pan.
+
+7. Cook about 10 minutes until the sauce is dark red and glistens with oil.
+
+8. Remove herb sprigs and add pepper to taste.
+
+9. Meanwhile, boil large pot of salted water then cook and drain the pasta.
+
+10. Serve ragù over plate of pasta and top with grated parmesan cheese;
+
+## Contribution
+
+Support the [site](https://based.cooking/pix/bitcoin-based-cooking.webp).  
+Luke's Vultr referral credits won't last forever...