Spaghetti with Ground Ostrich and Sausage Sauce

Spaghetti with Ground Ostrich and Sausage Sauce
Serves 8 to 10

2 tablespoons olive or canola oil
1 ¼ pounds ground ostrich (medium grind)
¾ pound your choice of sausage
¾ cup minced yellow onion
1 tablespoon finely minced garlic
1 teaspoon coarse sea salt
1 teaspoon Italian herb seasoning
½ teaspoon freshly ground black pepper
3 tablespoons tomato paste
1 can (28 ounces) whole peeled Italian tomatoes
1 cup dry red wine
½ tablespoon chicken stock base
3 or 4 oil-packed sun-dried tomatoes, drained and finely minced
1 to 1 ½ pounds spaghetti
Minced fresh Italian parsley
Freshly grated Parmesan, Romano, or Asiago Cheese

Heat a large nonreactive pot or Dutch oven over medium-high heat and add oil. When oil is shimmery hot, crumble in ostrich and sausage and sauté, stirring with a fork to break up meat, until meat is no longer pink, about 8 minutes. Do not brown. Add onion and garlic and sprinkle with salt, Italian herb seasoning and pepper. Add tomato paste and mix well. Sauté, stirring, until thoroughly blended, 3 to 4 minutes.

With hands, break up tomatoes, discarding any tough cores. Add to pot with wine, chicken stock base, and sun-dried tomatoes. Stir to blend, bring to a boil, reduce heat to low, cover, and simmer until flavors are well blended and sauce has thickened slightly, about 1 hour. Taste and adjust seasonings.

 Bring a large pot of salted water to a rolling boil over high heat and add spaghetti. Stir gently, bring back to a boil, reduce heat to keep water at a steady boil and cook, uncovered, until al dente, about 7 minutes. Drain and turn out onto a large heated platter. Pour sauce over and sprinkle with parsley. Pass cheese in a bowl at table.