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1
With the tip of a small, sharp knife, slit open the sausage casings.
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2
Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat.
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3
If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming.
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4
Saute, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
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5
Add onion, carrot, celery and parsley and stir.
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6
Drizzle in more oil if the pan seems dry.
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7
Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown.
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8
This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
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9
Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon.
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10
Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
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11
Mix tomato paste with 1 cup hot water.
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12
Add to pan, reduce heat to very low, and continue cooking until the ragu is velvety and dark red, and the top glistens with oil, about 10 minutes more.
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13
Remove herb sprigs.
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14
Sprinkle black pepper over, stir and taste.
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15
Meanwhile, bring a large pot of salted water to a boil.
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16
Boil pasta until just tender.
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17
Scoop out 2 cups cooking water, drain pasta and return to pot over low heat.
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18
Quickly add a ladleful of ragu, a splash of cooking water, stir well and let cook 1 minute.
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19
Taste for doneness.
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20
Repeat, adding more cooking water or ragu, or both, until pasta is cooked through and seasoned to your liking.
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21
Pour hot pasta water into a large serving bowl to heat it.
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22
Pour out the water and pour in the pasta.
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23
Top with remaining ragu, sprinkle with parsley and serve immediately.
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24
Pass grated cheese at the table, if desired.
