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
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!
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