Pasta Bolognese | The Fancy Pants Kitchen

Ingredients

• 1 pound bulk sweet Italian sausage
• 2 pounds ground beef
• 1 pound sweet Italian sausage links, cut into 3/4-inch rounds
• 1 pound hot Italian sausage links, cut into 3/4-inch rounds (see Chef’s Notes)
• 6 tbsp extra-virgin olive oil, divided
• 2 large yellow onions, chopped
• 6 garlic cloves, minced
• 2 750-gram boxes of Pomi chopped tomatoes
• 1 750-gram box of Pomi crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup red wine
• 2 tsp dried oregano
• 2 tsp Kosher salt
• 2 tsp freshly ground pepper
• 1 3-inch long piece of Parmesan cheese rind (this is the outside edge on a chunk of fresh Parmesan)
• 2 tbsp brown sugar
• 1/4 cup chopped basil
• 12 ounces pasta of your choice, cooked or zucchini noodles (see Chef’s Note)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Fromage Blanc or 5% Greek Yogurt
• Red crushed pepper, for sprinkling
• Parmesan cheese, grated, for sprinkling
• Parsley, chopped, for sprinkling
• Olive oil, for drizzling