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Sausage Ragu Recipe

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This recipe for Sausage Ragu, by , is from The Mallory Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Agi Mallory

Category:
Category:

Ingredients:  
Ingredients:  
1 lb italian sausage (hot or mild)
16 oz can tomatoes (crushed)
1/3 c extra virgin olie oil
1 each carrot, onion and celery rib, finely minced or grated
1 c dry red wine
2/3 cloves garlic minced
herbs: sage, rosemary, bay, oregano
salt and pepper

Directions:
Directions:
Use a pot large enough to hold all the cooked pasta
Add onions, celery, carrots and sautee gently with the olive oil until golden.
Add sausage (remove casing).
When the sausage is almost cooked, add some wine and finish cooking.
Add the tomatoes with juices, stirring to combine well.
Bring to a light boil.
Add herbs.
Partially cover with the lid and allow to cook ~ 1 hour.
Monitor, adding water if needed.
If the sauce is too thin, add a little tomato paste to thicken.
Add salt and pepper to taste.
Cook your pasta (cavatelli) in well salted water. When cooked, transfer directly to the sauce, using a slotted spoon.
Garnish with fresh basil and grated parmesan.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Jan Abbott's recipe from dinner club.

 

 

 

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