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
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
PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
SPICY SAUSAGE RAGU
With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
- Stir in parsley and cook for about 2 minutes.
- Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
- Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
- Serve pasta and sauce topped with grated Parmigiano-Reggiano.
Nutrition Facts : Calories 831.4 calories, Carbohydrate 88.7 g, Cholesterol 99 mg, Fat 34.1 g, Fiber 6.5 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2165.3 mg, Sugar 12.4 g
TUSCAN SAUSAGE RAGU
A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.
Provided by TerryWilson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 6h35m
Yield 10
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
- Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.
Nutrition Facts : Calories 370 calories, Carbohydrate 11.8 g, Cholesterol 74.9 mg, Fat 28.3 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 11.7 g, Sodium 1241.3 mg, Sugar 6.4 g
SAUSAGE RAGU
This recipe is from emeril live, its really good. It can be eaten with penne or with a cheese filled ravioli.
Provided by julz654
Categories Meat
Time 35m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 14
Steps:
- Add sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes.
- Add the onions, garlic, crushed red pepper salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well.
- Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick.
Nutrition Facts : Calories 205.7, Fat 14.2, SaturatedFat 5.9, Cholesterol 35.1, Sodium 870.4, Carbohydrate 9.8, Fiber 1.6, Sugar 4.8, Protein 8.8
SAUSAGE RAGU (COOK'S COUNTRY)
Tastes like it cooked all day at Nonna's house! SO worth the effort, but we do quadruple the recipe each time we make it. It's that popular at our house. For our quick weeknight version of this typically long-cooked dish, CC says, " needed to develop flavor at every stage. After browning 2 pounds of Italian sausage, we added fennel, onion, and fennel seeds that we had finely chopped in the food processor-the fennel and fennel seeds helped amplify the sausage flavor-and cooked them until softened."
Provided by GotsaLuvMe
Categories European
Time 1h25m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: For a spicier sauce, substitute hot Italian sausage for sweet. (I use 1 lb of of each). If using sausage in the casing, remove meat and discard casings prior to processing in step 3. ***You will have 3 cups of EXTRA sauce, which can be used to sauce 1 pound of pasta, later . OR you can cook two pounds of pasta with this entire recipe of sause for a crowd***.
- INSTRUCTIONS.
- 1. Pulse fennel, onion, and fennel seeds in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed; transfer to separate bowl.
- 2. Process tomatoes in now-empty processor until smooth, about 10 seconds; transfer to second bowl.
- 3. Pulse sausage in now-empty processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed.
- 4. Heat oil in Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking up meat with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes.
- 5. Add fennel mixture and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. (Fond on bottom of pot will be deeply browned.) Add tomato paste, garlic, and oregano and cook, stirring constantly, until fragrant, about 30 seconds.
- 6. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Add 1 cup water and pureed tomatoes and bring to simmer. Reduce heat to low and simmer gently, uncovered, until thickened, about 45 minutes. (Wooden spoon should leave trail when dragged through sauce.) Season with salt and pepper to taste; cover and keep warm.
- 7. Bring 4 quarts water to boil in large pot (FOR ONE LB PASTA). Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add 3 cups sauce and 1⁄2 cup reserved cooking water to ONE LB of pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Transfer to serving dish. Drizzle with extra oil, sprinkle with Parmesan, and serve. (Remaining 3 cups sauce can be refrigerated for up to 3 days or frozen for up to 3 months).
Nutrition Facts : Calories 447.1, Fat 12.4, SaturatedFat 4.1, Cholesterol 34.1, Sodium 835.1, Carbohydrate 53, Fiber 4, Sugar 4.8, Protein 27.2
SAUSAGE & MUSHROOM RAGU
Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta
Provided by Shivi Ramoutar
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
- Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.
Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
More about "sausage ragu recipes"
SAUSAGE RAGù RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 2 minsCategory Main
SWEET AND SPICY SAUSAGE RAGU | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
EASY SAUSAGEMEAT RAGU - MY FUSSY EATER | EASY KIDS …
From myfussyeater.com
SAUSAGE RAGU - LOVE & GOOD STUFF
From loveandgoodstuff.com
SAUSAGE RAGU RIGATONI (THAT DOESN'T TAKE ALL DAY)
From foodyschmoodyblog.com
SPICY SAUSAGE RAGU RECIPE | SAUSAGE RECIPES | TESCO …
From realfood.tesco.com
ITALIAN SAUSAGE RAGU SAUCE | RECIPETIN EATS
From recipetineats.com
RACHAEL'S PASTA WITH SAUSAGE RAGU | RECIPE - RACHAEL …
From rachaelrayshow.com
SAUSAGE RAGù RECIPE - BBC FOOD
From bbc.co.uk
SAUSAGE RAGù RECIPE - LOVEFOOD.COM
From lovefood.com
GRAMIGNA AL RAGù DI SALSICCIA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ITALIAN SAUSAGE RAGU - SERVING DUMPLINGS
From servingdumplings.com
SAUSAGE RAGU | BETTY'S RECIPES
From egoodwin.me
SAUSAGE RAGU | FOOD - ITV
From itv.com
TRADITIONAL BEEF AND SAUSAGE RAGù: RECIPE ... - WHERE FOOD TAKES US
From wherefoodtakesus.com
MUSHROOM-SAUSAGE RAGù RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
JONATHAN WAXMAN'S SAUSAGE RAGù WITH SPINACH & RICOTTA
From people.com
LAMB SAUSAGE RAGù RECIPE - MARIO CARBONE | FOOD & WINE
From foodandwine.com
SAUSAGE PASTA RAGU {SERIOUS COMFORT FOOD} - CLEAN EATING WITH KIDS
From cleaneatingwithkids.com
JOE'S FAMOUS SAUSAGE RAGU – MODERN HONEY
From modernhoney.com
FRESH ORECCHIETTE WITH SAUSAGE RAGU AND RAPINI
From more.ctv.ca
RUSTIC SAUSAGE RAGU RECIPE SARDINIAN STYLE: HEARTY GNOCCHETTI …
From actuallyitalian.com
TURKEY SAUSAGE RAGU - MY FUSSY EATER | EASY KIDS RECIPES
From myfussyeater.com
THIS PORK SAUSAGE RAGU WILL TRANSPORT YOU TO TUSCANY
From giadzy.com
ITALIAN SAUSAGE RAGU RECIPE - PASTA WITH RAGU DI ... - LIFE IN ITALY
From lifeinitaly.com
SAUSAGE RAGU | RAGU DI SALSICCIA - PASTA ET AL
From pastaetal.com
THE BEST SAUSAGE RAGù (RAGù DI SALSICCIA) • SLUTTI SPAGHETTI
From sluttispaghetti.com
ITALIAN SAUSAGE RAGU DI SALSICCIA - CULINARY GINGER
From culinaryginger.com
LASAGNE WITH SAUSAGE RAGU - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
RACHAEL'S PASTA WITH SAUSAGE RAGU RECIPE | RACHAEL RAY
From rachaelray.com
HOMEMADE SAUSAGE RAGù RECIPE - SABRINAS ORGANIZING
From sabrinasorganizing.com
THIS PORK SAUSAGE RAGU WILL TRANSPORT YOU TO TUSCANY | GIADZY
From giadzy.com
GOAT SAUSAGE RAGU - BIFFEN'S KITCHEN
From biffenskitchen.com
HEARTY BEEF & SAUSAGE RAGù - NOT ENTIRELY AVERAGE
From notentirelyaverage.com
CHEAP FAMILY RECIPES:SAUSAGE & MUSHROOM RAGU#SHORTVIDEO …
From youtube.com
SAUSAGE RAGU RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
EASY SAUSAGE RAGU WITH RICOTTA GNOCCHI - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
30-MINUTE SAUSAGE RAGU RECIPE - MASHED
From mashed.com
EASY ITALIAN SAUSAGE RAGU WITH PAPPARDELLE - EAT LOVE EAT
From eatloveeats.com
PORK SAUSAGE RAGU - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #easy #dietary #low-calorie #low-carb #low-in-something #meat #3-steps-or-less
You'll also love