I may not hit those high notes in “The Great Gig in the Sky” but I never skip a beat with my pasta alla bolognese with a soprano of spicy sausage.

Ingredients:
1 lb. spaghetti
1 medium onion, chopped
2 cloves garlic, minced
1 lb. ground beef/pork (combo.)
1 lb. sausage
5-6 medium tomatoes, diced or canned (28 oz)
3 tbsp. extra virgin olive oil
1 cup of red wine (one that you enjoy drinking)
2 tbsp. pesto (I keep it handy in the freezer)
1 tbsp. dry oregano
2 tsp. salt
1/2 tsp. black pepper
pinch of red chili flakes
fresh basil, to garnish
freshly grated Parmigiano cheese

Heat a large saute pan over medium, add the olive oil. Then add the onion and cook until they start to soften. Add the garlic, ground meat and sausage. Cook for five minutes and stir occassionally. Add the tomatoes, salt, black pepper, pesto, oregano, and red chili flakes. Cook for thirty minutes and then add the wine. Reduce the heat to low and cook for additional thirty minutes. I like to make sure that the pork is cooked and total cooking is 1 hour.

Using a large pot, cook the pasta according to the package instruction until it is al dente (approx. 8 minutes).

Drain pasta and then throw it back in the pot. Add sauce and freshly grated Parmigiano cheese (handful). Place pasta in bowl and decorate with fresh basil and sausage.

Serve immediately with your favorite beverage! Salute and here’s to Pink Floyd!