Heat 2 tablespoons EVOO in deep saucepan or stockpot over medium heat. Add Onions and sweat (cook until soft and translucent, but do not color, sprinkle with a little salt to draw out moisture). Add sliced Bell Peppers and Carrots, cook and stir a few minutes, then add Garlic. Add more oil if pan is getting too dry.
Stir in Tomato Puree with wooden spoon, cook for one minute, then add Wine to “deglaze” pan, scraping up any bits that may have stuck. Pour in Whole Tomatoes and Tomato Sauce. Break up Whole tomatoes gently, then add Bouquet Garni, Dried Oregano and 1 Tsp Sugar (add the rest later if needed, “to taste”). Cover and simmer 30-40 minutes, then add Red Pepper Flakes and Salt/Pepper to taste. Cook 5 minutes more, then finish with a drizzle of Balsamic Vinegar.
To cook the Sausages:
Best: Grill or sear link sausages over open wood or gas flame until thoroughly cooked
Optionally, grill under broiler in oven
Option 2: Sear sausages in skillet until well cooked
Pasta: If possible, use a freshly made egg pasta such as Tagliolini, Tagliatelle, cooked “al dente” (just done, still a bit chewy).
As soon as you begin cooking the sausages, set a large pot of heavily-salted water to boil. After water comes to a rapid boil, add pasta to water and cook following package directions. As soon as pasta is al dente, remove from boiling water, pour out much of the water, and set pasta in strainer over warm water to keep warm (drizzle a little EVOO over pasta to avoid sticking).
Once Sausages are done, combine Pasta and Sauce, top with Sausages, and serve.