Sauces Recipes | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 tablespoons olive oil (divided)
• ½ large onion (chopped (about 1½ cups))
• 2 ribs celery (chopped (about 1 cup))
• ½ bulb fennel (diced (about 1½ cups))
• Salt and freshly ground black pepper (to taste)
• 1½ teaspoons dried oregano
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 to 1½ pounds chicken sausage (3 to 4 links, casings removed)
• ½ cup white wine (or dry vermouth)
• ½ cup milk
• 1 28-ounce can fire-roasted diced tomatoes
• ¼ cup chopped fresh parsley
• 1 pound dried spaghetti
• Grated Parmesan cheese (to taste)