Penne with minced buffalo spicy sausages

for the minced meat:

1. Let the sausages sit at room temperature for about 20 minutes. Then, using a sharp, smooth knife, cut the casings from the sausages horizontally.

2. Place the filling in a bowl and add half the wine. Knead until the filling is smooth and let it rest for 10 minutes.

for the sauce:

1. In a saucepan, add the olive oil and fry the chopped onion over medium heat.

2. Then add the carrots cut into thin slices, chopped garlic and stir constantly.

3. Add the minced meat mixture from the spicy BORAS buffalo sausages and stir constantly until well browned.

4. Deglaze with the remaining white wine and reduce the heat. Once the alcohol from the wine has evaporated, add the tomato paste and then the fresh chopped tomato.

5. Add a little salt as the sausages already contain (it's better to add salt at the end) and a pinch of sugar.

6. Simmer the sauce with the minced meat over medium heat for about 20 minutes with the lid closed. In the meantime, boil the penne 10 minutes before the sauce is done.

7. Boil the pasta for half the time indicated on the package.

8. Add the spaghetti to the pot with the sauce and add a little of the water from which they boiled.

9. Boil everything together until the pasta is done, adding water if necessary.

Serve immediately and add a few fresh basil leaves and some grated Parmesan to each plate.