Double sausage dressing: the palate version of the Sistine Chaple

The bolognese is difficult, saucy island to approach: your durum wheat boots has to be well prepared for the landing. That is why I am delaying the recipe. It is always like if something is missing to the patchwork to see the whole nature of that preparation. Some dishes are lovely juxtaposition of ingredients. Fine. Bolognese is not just know-how, but it is tradition, appropriateness and primary sources. This is the main reason that leads me to a preliminary consideration on other sort of meaty sauces, that aren't so specific.

Duck Gressingham sausage (delicious: in front) 

& 

Tesco Finest leek sausage (peculiar: at the back).

Let's start from the greasy side of fauna: the pork! One of the most tasty sauces you may prepare to accompany pasta, rice, polenta or potatoes is based on the concept that sausages have already texture, personality and flavour. This implies that the effort you make is smaller: the biggest issue is to buy a good variety of sausages and a good plum tomato tin (unless, of course, as in the last post, you produce your own tomato juice). I would say straight away Cirio tomato sauce is the best Italian brand you can EASILY find in the UK:

http://www.waitrose.com/shop/ProductView-10317-10001-79264-Cirio+peeled+plum+tomatoes

Nonetheless, I am getting very well accustomed with Parioli, which is more than decent:

Sweet taste: I normally correct its acidity with honey

Napolina is a bit more acid, but discrete as well:

i normally correct its acidity with sugar

As you may have certainly noticed, I always prefer to deal with plum tomatoes: they are more reliable because the whole single tomato was sound and entire when it was plucked. And it is also a matter of personal taste and offer of the moment, I won't argue! :) Secondly you have to pass them with a mix or with a fork, but there is no haste for this.

Truly a remarkable discovery: 

its taste is between poultry and venison,

there are apples and honey inside, 

what a delicacy: your palate

shines at that moment, as the Sistine Chapel

after Michelangelo's frescos.

In a teardrop of extra-virgin olive oil fry the sausages:

it releases its true nature and the honey inside

Add the base vegetables for soffritto 

(onion [or leek], carrot and celery finely chopped) 

300 ml of hot water,

a tin of plum tomatoes,

some salt and black pepper,

a leaf of home-grown basil.

After 50 mins at low gas, this is approximately the result.

Let it rest for some hours, 

so the flavours will mix up together well

 and then...

... warm again up the sauce, and dress your 

maccheroni al dente.

Sprinkled Parmigiano on top is optional