Sausage Ragù

Method

1. Remove the sausage from its casing and crumble it. Finely chop the chili pepper if using fresh.
2. In a pan with a drizzle of olive oil, add the chopped chili, the diced celery, carrot, and onion, a pinch of salt, some pepper, and some fresh thyme. Cook over medium heat until the vegetables soften and become fragrant.
3. Add the crumbled sausage to the pan. Cook over low heat, breaking it up with a spoon, until it releases its liquids and fats.
4. Raise the heat to evaporate the water from the sausage. Then pour in the prosecco (or white wine) and deglaze the pan, scraping any browned bits.
5. Add the bay leaves and the crushed, finely chopped juniper berries.
6. Stir in the tomato concentrate and let it toast in the fat for a moment.
7. Lower the heat, add the tomato sauce, and rinse the jar with a little water, adding that water as well. Stir.
8. Add a splash of cream and mix well.
9. Bring the sauce to a boil, then reduce the heat to a gentle simmer. Let it cook, uncovered, for 45 minutes.
10. During the last 10 minutes of cooking, taste and adjust salt, and add a little more fresh thyme if desired. The ragù is now ready.