Gramigna with Sausage (Red Version)

Method

1. Finely dice the celery, carrot, and onion into equal-sized cubes for the soffritto.
2. Remove the sausage from its casing (or keep if using natural casing) and break the meat into pieces.
3. In a deep pan, heat the butter and a drizzle of extra-virgin olive oil over medium-low heat.
4. Add the soffritto and cook for about 2 minutes until the onion becomes translucent and the vegetables soften.
5. Add the sausage, increase heat slightly, and cook for 7–8 minutes, breaking it up, until the released liquids evaporate and only fat remains, achieving a Maillard reaction on the meat.
6. Deglaze with half a glass of dry white wine over high heat, letting the alcohol evaporate completely.
7. Add 1 tablespoon of triple-concentrated tomato paste, stir to combine, then add 200 ml of tomato passata. Rinse the jar with a little water and add that as well.
8. Bring to a boil, cover, then reduce the heat to low and simmer for 45 minutes, stirring occasionally.
9. After 35 minutes, stir in 3 tablespoons of fresh cream (or milk), and continue cooking for the remaining 10 minutes.
10. Meanwhile, cook the gramigna pasta in salted boiling water until al dente. Reserve some pasta water if needed.
11. When the ragù is ready and the pasta is cooked, transfer the pasta directly into the pan with the ragù. Mix over medium heat to combine well. Remove from heat, add freshly ground black pepper and a drizzle of raw olive oil, toss.
12. Serve immediately with grated Parmigiano Reggiano cheese.