Ragù with sausages 

2 onions, chopped

olive oil

1 lb. sweet Italian sausages, removed from casings and crumbled

1 28-oz can of whole tomatoes

Approx. 1 small glass of white wine

Salt and pepper to taste

1 lb. pasta

Sauté the onions, chopped, in some olive oil.

When soft and starting to barely brown, add a little white wine, cook a few minutes, then add the sausages, broken up with your fingers, and sauté till browned.  Add a little more wine and cook a few minutes, till wine has evaporated.  Drain the peeled tomatoes from a large can, puree them in blender, add to sausage mix, with a little salt and pepper.  Simmer, uncovered, till sauce looks shiny and slightly reduced, about 35-40 minutes.  Serve on Tagliatelle or short pasta with lots of Parmigiano Reggiano.