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1
Warm 1 tablespoon of oil in a large sauce pan or Dutch oven over medium heat.
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2
Add sausages to the pan.
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3
Brown on all sides, about 58 minutes total.
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4
Remove sausages and set aside.
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5
Add remaining oil to the pan.
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6
Add onion, season with salt and pepper, and saute 35 minutes or until translucent.
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7
Add garlic and saute for 30 seconds to 1 minute.
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8
Add tomato paste and cook for 57 minutes, stirring often.
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9
Stir in wine, increase heat to medium-high, and reduce to about 1/3 cup.
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10
Reduce heat to medium, add tomatoes, and roughly crush with a wooden spoon or potato masher.
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11
Season with salt and pepper.
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12
Return sausages to pan and add basil.
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13
Bring sauce to a rapid simmer, reduce heat to medium-low to low heat and partially cover with lid.
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14
Simmer until, stirring occasionally, 23 hours or until sausages are very tender and sauce is deeply flavorful.
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15
Add water, as needed, if sauce becomes too thick.
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16
Taste and adjust seasoning, if needed.
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17
Add sugar at this point, if desired.
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18
Discard basil stems and keep warm.
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19
For pasta, bring a large pot of salted water to a boil.
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20
The water should taste like salt water.
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21
Add rigatoni and cook until al dente.
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22
Drain.
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23
Add pasta back to pot with heat off.
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24
Ladle in just enough sauce to coat and stir to combine.
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25
Transfer to large bowl.
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26
Garnish with basil and serve with cheese and additional sauce, if desired.
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27
Any remaining sauce can be frozen.
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28
Enjoy.
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29
Note: From experience, I suggest you make sure you buy a wine that you find pleasant to drink, as the flavors will concentrate and really affect the flavor of the sauce.
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30
Im not implying you need to spend upwards of $25-$30; however, I bought a not-so-palatable bottle for $7 once and regretted it.
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31
Extra sugar helped balance the bitter, tannin flavors, but Ive had much better results using a higher quality bottle of wine in the past.
