SAUSAGE RAGù
Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.
Provided by Julia Moskin
Categories dinner, pastas, sauces and gravies, main course
Time 2h
Yield About 3 cups
Number Of Ingredients 14
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams
SAUSAGE RAGU
Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 50m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
- Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
Nutrition Facts : Calories 589 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium
SALSICCIA (SAUSAGE) RAGU SAUCE
One night I was looking to create something different to go over pasta. I had sausage, roasted red peppers and a can of San Marzano Tomatoes (if you haven't tried these tomatoes yet, it's time!). This is what I came up with. My boyfriend and Mom both said I had a winner. Hope you try and enjoy!
Provided by Lori McNeil @LoriAlison
Categories Pasta
Number Of Ingredients 9
Steps:
- Remove the sausages from their casings and break up into smaller pieces. Brown sausage, onions, salt and black pepper in a little olive oil in a large skillet over medium heat. When the onions are almost translucent and the sausage almost browned, add the garlic and red peppers. Simmer until the sausage is all browned.
- Remove the whole tomatoes from the sauce with a spoon (reserve the sauce for another recipe) and squish them into the pan. I just used my hand. Add the oregano and simmer on low for about 45 minutes.
- Next add about a half pound of cooked pasta to the pan and stir it up for a few minutes so the pasta will absorb all the flavors. I used egg noodles but you can use your favorite pasta. I also topped it with fresh grated Parmesan cheese and warm Italian bread.
- Just a note: I kept hearing about "San Marzano" tomatoes on the cooking shows. I highly recommend them! The taste is distinctively different than regular whole tomatoes from a can. They say right on the can "Imported from Italy". I believe it! Try not to substitute them. It just wouldn't be the same. Enjoy!
SAUSAGE RAGU (RAGU DI SALSICCIA)
Make and share this Sausage Ragu (Ragu Di Salsiccia) recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the sausage from the casings.
- Chop the meat finely.
- In a large pot, heat the oil over medium heat.
- Add the sausage meat and the garlic.
- Cook, stirring often, until the pork is lightly browned, about 10 minutes.
- Add the wine and bring to a simmer.
- Cook until most of the wine evaporates.
- Stir in the tomatoes and salt/pepper to taste.
- Bring to a simmer.
- Decrease heat to low.
- Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
- Stir in the basil just before.
- Serve hot over cooked hot pasta.
Nutrition Facts : Calories 358.6, Fat 25.6, SaturatedFat 8, Cholesterol 43.1, Sodium 925.9, Carbohydrate 12.9, Fiber 2.8, Sugar 6.8, Protein 16.6
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