Heat oil in a large sauce pot over medium heat. Add onion, garlic, carrot and celery. Sauté for 8 mins until vegetables are soft and browned, stirring occasionally.
Add butter and sausage and cook over medium-high heat until meat has browned 6-8 mins.
Add wine and stir until liquid has evaporated. Add milk and stir.
Add tomatoes and fresh ground pepper. Stir well and let simmer over low heat for 1-1 ½ hours, stirring occasionally, until tomatoes have melted and sauce has thickened. When sauce has finished, mix in basil.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
Drain and toss with sauce and top with grated cheese.
Possible Toppings: Sour cream, Crème Fraiche.
*Use any of the savoury Pelmen Foods perogies for this recipe.