Panhandle Bolognese Sauce - Great Southern Restaurants

Ingredients

• 8 tablespoons extra virgin olive oil
• ½ cup onions, diced small
• 1 tablespoon garlic, finely chopped
• 1 teaspoon fresh rosemary, chopped
• 3 cups (6 links) andouille sausage, casing removed and processed fine
• ¾ cup chicken broth
• 1/3 cup white wine
• 3 cups Creole Sauce (See Creole Sauce recipe)
• 2 tablespoons parsley leaves, finely chopped
• Kosher salt and freshly cracked black pepper
• 1/3 cup grated Parmesan or Pecorino Romano cheese*