Part 3/7:
With your pasta ready, the next step is preparing a hearty meat sauce. Start by browning a mix of hot and sweet Italian sausage in a pot with a touch of olive oil, allowing it to develop a beautiful crust. This Maillard reaction is key to deepening the flavor.
Once the sausage is mostly cooked through, add finely chopped onions and allow them to soften, followed by minced garlic, crushed fennel seeds, and red pepper flakes for a bit of heat. The next flavor bomb comes from adding a tube of tomato paste, which should be toasted until it darkens, adding rich undertones to your sauce. After that, add whole tomatoes, breaking them apart for the right consistency.