Sunday Sauce with Buccatini - Seghesio Family Vineyards

Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 whole, raw, spicy Italian pork sausages (approx. 1.75 pounds)
• 8 cloves garlic, sliced thin
• 2 medium white onions, diced
• 4 carrots, peeled and diced
• 3 ribs celery, diced
• 2 dry bay leaves
• sea salt
• 1 cup Seghesio Sonoma Zinfandel, divided
• two 28-ounce cans Crushed tomatoes
• 1 tablespoon tomato paste
• 2 teaspoons sugar
• 1.5 cups tap water
• ½ cup grated parmesan + more for serving
• Freshly ground black pepper
• Bucatini, or pasta of choice