In a large pot or dutch oven, sauté the onions and carrots in the three tablespoons of olive oil for about five minutes, until the onions are translucent. Add in your garlic, and cook for another 2-3 minutes. Season with salt and pepper. Using a knife, slice the links open and add the sausage meat to the pot. Cook the sausage, breaking it up with a wooden spoon, for about 8-10 minutes while combining it with the onions and carrots.

Add in the tomato paste, and combine it with the meat mixture for about 3-4 minutes. Pour in the sauce, mixing everything together. Bring the sauce to a boil. Reduce the heat to low, and add in a handful of chopped fresh basil and parsley, and the rind if you are using. Let the sauce cook for about an hour and a half, stirring every half hour. After the 90 minutes, taste to see if you want to add more salt (if you’re using the rind, you may not need to).

Pair with your favorite pasta, garnish with some grated cheese, more fresh basil, and maybe even some chopped fresh mozzarella!