Country Spaghetti

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a boil for the pasta.

   Ca. 10 min.

2. 2

   Meanwhile, heat a large skillet or Dutch oven over medium-high heat. Add the ground sausage.

   Ca. 2 min.

   Kokkens note: You don't need to add oil, as the sausage will render its own fat.

3. 3

   Cook the sausage, breaking it apart with a spoon, until it is fully browned.

   Ca. 7 min.

4. 4

   Add the chopped onion and celery to the skillet. Sauté until the vegetables soften, about 5 minutes.

   Ca. 5 min.

5. 5

   Stir in the minced garlic and cook for one more minute until fragrant.

   Ca. 1 min.

6. 6

   Carefully tilt the pan and spoon off any excess rendered fat.

   Ca. 1 min.

7. 7

   Add the tomato paste to the skillet, stirring to coat the sausage and vegetables. Cook for one minute.

   Ca. 1 min.

   Kokkens note: Cooking the tomato paste briefly deepens its flavor and removes any raw taste.

8. 8

   Pour in the tomato sauce, water, and white wine. Season with salt and black pepper and stir to combine.

   Ca. 1 min.

9. 9

   Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld.

   Ca. 20 min.

10. 10

    While the sauce simmers, cook the spaghetti in the boiling water according to package directions until al dente.

    Kokkens note: Cooking the pasta concurrently saves time.

11. 11

    Drain the cooked spaghetti well in a colander.

    Ca. 1 min.

12. 12

    Divide the spaghetti among serving bowls, top with the sausage sauce, and sprinkle with grated cheddar cheese before serving.

    Ca. 1 min.