Cellentani Makes the World Go Round

I made this tonight. I used hot and sweet sausage from the Goose, and I made the sauce from scratch. Ruffino chianti ($12.99 for a 1.5L!) and - get this - a bit of brown sugar. I usually add sugar to sweeten the gravy but we were out of white. Out of necessity I tried some brown, and it worked very well. I used some of that six-cheese Italian Sargento blend on top. Now I'm not one for either bragging or exaggeration, but this was the best thing that happened to me since that time we elected a black man as POTUS.

Man that felt good to type!

Off to Cruftlabs to bask in the collective patriotism of my peers. Chill, baby, chill.