The Sausage ragu it’s a juice tasty, typical of Italian cuisinebased on sautéed onion, celery And carrotoil, crumbled pork sausage deprived of the casing e tomato puree; That they cook slowly giving life to a seasoning creamy but with pieces, full-bodied similar to Ragu alla Bolognese, but faster! Ideal for season the pasta; Tagliatelle, potato gnocchi, stuff Lasagne, Cannelloni, make tasty timbales and baked pasta, but also for accompany polenta!
There are several regional variationsthe one I give you today is the Original recipe of the Sausage ragout of grandmother Elena, who I’ve been making for as long as I can remember together with my infallible Bechamel! It’s about a very easy preparationfor which, you can use the sausage of your choice: to fine grain of pork ham; to coarse grainthe Neapolitan sausage. The secret It’s grandmother’s crush it well with the fork so that the sausage gravy results enveloping And not untied !
Follow all advice and even the simple one Pasta with sausage ragu will result by applause! and I’m sure she will become one of the sauces that you will achieve more often in all seasons!
Discover also:
White Ragu (the version without tomato, creamy and delicious)
Sausage ragout recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 40 minutes | 50 minutes |
| Quantity for 4 – 5 people |
|---|
|
How to make sausage ragu
First of all, blend the carrot, onion and celery with a blender, this trick will help you to have an even more velvety sausage sauce!
Then add 2 tablespoons of extra virgin olive oil to a pan and leave to fry for 2 minutes.
Then insert the chopped sausage without the casing and leave to brown over high heat for 5 minutes, pressing with a fork to crumble well.
Finally, once you have obtained a crumbly and browned mixture, add the tomato puree, then fill the dirty bottle with 4 – 5 inches of water, clean well and pour into the pan:
At this point let it boil over a moderate heat, stirring well for 2 minutes.
Then cover with a lid and leave to simmer for about 40 minutes. Check and turn from time to time.
Finally, lift the lid, evaluate the situation, if the sauce is still a little liquid, let it cook for a few more minutes without the lid on a higher flame, if instead it is already quite creamy and dense, you can taste it and add salt to taste.
Here’s yours ready Sausage ragout
You can store in the fridge for 3 daysor proceed to freeze for 3 months.