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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sausage & Mushroom Ragu Recipe

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This recipe for Sausage & Mushroom Ragu is from The Carroll Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 T Butter
5 Garlic cloves (chopped fine)
1 lb Portobello Mushrooms (chopped fine)
2 large Shallots (halved and thinly sliced)
1 lb Sweet Italian Sausage (not from linked sausage)
1 C Dry Red Wine (i.e. Cabernet Sauvignon)
1 1/2 C Chicken Broth
1/2 t Ground Cinnamon
Salt to taste
Pepper to taste
14 1/2 oz can Crushed Tomato
12 oz Pappardelle or Tagliatelle Pasta
Directions:
Directions:
Use a large skillet (12-inch), heat butter and garlic over medium heat until the butter has melted and garlic begins to sizzle. Add the chopped mushrooms and shallots and cook, stirring until the mushrooms have released their liquid and the shallots have softened (5 min). Add sausage and cook, breaking it up into small pieces and cook until the meat is no longer pink (8-10 mins). Discard any accumulated fat.

Increase heat to medium high and add wine. Bring to a boil and cook until the wine has almost entirely evaporated (5 min). Stir in broth and add cinnamon and 1/2 teaspoon of pepper. Continue to simmer until the broth has reduced by half (5-min). Reduce heat to medium and add tomatoes. Stir and simmer until slightly thickened (5 min). Taste and season with salt and pepper. Cover and set aside.

While the sauce is simmering, bring a large pot containing 4 quarts of water to a boil. Add 2 tablespoons of salt and cook pasta to al dente. Reserve 1/2 cup of pasta cooking liquid, drain pasta and add back to the pot. Add sauce and toss to coat. If needed, add some cooking water to thin the sauce enough to coat the pasta.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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