Mindblown: a blog about philosophy.

1 (12 ounce) package dry penne pasta2 teaspoons olive oil1 pound mild Italian sausage1 cup chopped onion1/2 cup white wine1 (15 ounce) can tomato sauce1 (14.5 ounce) can diced tomatoes with garlic1 (6 ounce) can tomato paste2 cups shredded mozzarella cheese

3 tablespoons vegetable oil2 onions, chopped5 cloves garlic, minced1 (12 fluid ounce) can frozen orange juice concentrate, thawed2 teaspoons mustard powder2 cups ketchup1 lemon, juiced1/2 cup Burgundy winesalt and pepper to taste

1/4 cup butter1/4 cup all-purpose flour2 cups milk12 ounces shredded mozzarella cheese1/2 cup chopped Italian flat leaf parsley2 egg yolks

1/4 cup red wine vinegar2 tablespoons Burgundy wine (optional)1/2 teaspoon salt1/2 teaspoon white sugar1/2 teaspoon black pepper1 cup olive oil2 teaspoons minced garlic1 tablespoon chopped fresh thyme1 tablespoon chopped fresh marjoram1 tablespoon chopped fresh basil1 tablespoon chopped fresh tarragon3 shallots, minced1 cup diced tomatoes