After cooking up a bunch of pasta sauces, I decided to fuse together highlights from several of my favorite pasta sauce recipes. I loved the way in which David Rocco uses white wine in his bolognese. I love how both he and Giada use carrots, celery, and onion in their sofrito. And Michael Symon uses sausages out of its casing to make his meat sauces more flavorful, kudos! And for myself, I wanted a meat sauce that was relatively healthy, so I opted for the spicy chicken sausages. The results? Fresh, delicious, and spicy, but not too spicy!