Ingredients

• 12  ounces bulk sweet Italian sausage or ground beef
• 1  cup chopped onion (1 large)
• 1/2  cup finely chopped carrot
• 1/2  cup chopped green sweet pepper
• 1/4  cup chopped celery
• 4  cloves garlic, minced
• 3  pounds Roma tomatoes, peeled, seeded and chopped (about 4 cups), or two 14.5-ounce cans tomatoes, undrained and cut up
• 1  6-ounce can tomato paste
• 1/2  cup dry red wine or beef broth
• 2  tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
• 1  tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2  teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 1/4  cup whipping cream
• 2  tablespoons snipped fresh parsley
• 10  ounces dried pasta, such as spaghetti, linguine, or penne

Directions

1. In a large saucepan or Dutch oven cook the sausage, onion, carrot, sweet pepper, celery, and garlic until meat is brown and onion is tender. Drain.

2. Carefully stir in tomato, tomato paste, wine, dried herbs (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover; simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in whipping cream, parsley, fresh herbs (if using); heat through.

3. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over hot pasta. Makes 5 to 6 servings.