This is my attempt to approximate the Ragu Umbro from La Taverna in Perugia.
18 Cloves in of 3 medium onions (about 500 g)
2 carrots
2 stalks celery
1000 g Bruno Pork sausage
6 cloves garlic, minced
1 T Nutmeg (all I had)
6 bay leaves
4 cups red wine
Cheese rinds (if we have them)
2000 grams Tomatoes
275 grams heavy cream
Remove the cloves from the onion
Cuisinart the onions, carrots and celery
Sauté these (odori)
Add the sausage, garlic, bay leaves and nutmeg, cook on medium until the sausage is browned.
Add the red wine and cheese rinds, simmer 1 hour.
Cuisinart the Tomatoes add to the pot. Simmer for an hour or two.
Add the cream, heat through and serve.
There seems to be enough salt and sugar from the sausage for the dish. A little pepper might not hurt.
The original recipe included duck