Servings: 2 very large or 4 small

1 Pound Hot Italian Sausage skin removed 1 Pound Hot Italian Sausage skin removed
4 oz diced Pancetta 4 oz diced Pancetta
2 ribs celery diced into ¼ inch pieces 2 ribs celery diced into ¼ inch pieces
1 large or two medium carrots diced into ¼ inch pieces 1 large or two medium carrots diced into ¼ inch pieces
2 large cloves garlic minced 2 large cloves garlic minced
5 whole cloves 5 whole cloves
1 large onion diced into chunks 1 large onion diced into chunks
1 green bell pepper diced into chunks 1 green bell pepper diced into chunks
1 bay leaf 1 bay leaf
2 TBSP tomato paste 2 TBSP tomato paste
1 14.5 ounce can of diced tomatoes. I used no sodium petite diced 1 14.5 ounce can of diced tomatoes. I used no sodium petite diced
6 fluid ounces cup of dry red wine such as Cab Sauv or Shiraz 6 fluid ounces cup of dry red wine such as Cab Sauv or Shiraz
1 cup (8 fluid ounces) water 1 cup (8 fluid ounces) water
1.5 tsp unsweetened baking chocolate chopped fine. I use Baker's brand and use 1.5 squares of chocolate 1.5 tsp unsweetened baking chocolate chopped fine. I use Baker's brand and use 1.5 squares of chocolate
1/2 tsp salt ½ tsp salt
1/4 tsp black pepper ¼ tsp black pepper
1/4 tsp cinnamon, organic Ceylon cinnamon if you can get it ¼ tsp cinnamon, organic Ceylon cinnamon if you can get it
Extra Virgin Olive Oil (EVOO) Extra Virgin Olive Oil (EVOO)
Fresh basil cut fine Fresh basil cut fine
Grated Parmesan or Romano cheese. (I use a mix of both) Grated Parmesan or Romano cheese. (I use a mix of both)
 

Add a good tablespoon of EVOO to large saute pan on medium heat.
Add sausage to pan broken into fairly large chunks and cook until nicely browned. Remove from pan
Add diced pancetta and cook until browned, usually 3 to 4 mins
Add carrots, celery, cloves, onion, bell pepper and bay leaf. bay leaf
Cook until the peppers and onions start to soften and the onions start to turn translucent. You don't want the peppers and onions to burn or turn really brown so if you notice that happening, turn the heat down to about 3.5 or so.
Add tomato paste. Stir it in and cook for 3 to 4 minutes
Add wine and bring to a boil. Once boiling, turn heat back to 3 or 4 and cook for about 3 minutes
Add sausage back to pan
Add can of tomatoes and water
Add salt and pepper
Bring everything to a boil, turn the heat down to a lightly bubbling simmer , cover and cook for about 40 minutes, stirring after 20.
If after 20 mins you notice the sauce looks dry, add another couple of ounces of water.
If after 40 minutes of cooking there is still a lot of liquid left, remove the lid and cook for a bit longer until the liquid reduces down to a point where it is not longer watery
Stir in chocolate and cinnamon
cook for a couple of minutes until chocolate and cinnamon have dissolved into the sauce
Check for seasoning and add salt and pepper if more is needed
Serve over your favorite pasta, topped with fresh basil and a sprinkle of Parmesan/ Romano cheese