Name: Mouthwatering Sausage Ragu: A Comforting Classic!
Cook time: 15 min
Total time: 15 min
Ingredients: 2 tbsp olive oil; 1 small onion, finely chopped; 3 garlic cloves, finely minced; 1 carrot, peeled and grated; 2 celery stalks, grated; 1 tsp fennel seeds; 350 g pork sausages, meat removed from casings; 350 g beef sausages, meat removed from casings; 2 tbsp tomato paste; 1 cup pinot noir red wine

Sausage ragu is a hearty dish that brings together the rich flavors of pork and beef sausages, blended with fresh vegetables and red wine. This recipe is perfect for those seeking comfort food that is both satisfying and easy to prepare. Ideal for family gatherings or cozy nights at home, this sausage ragu pairs beautifully with pappardelle pasta for a truly memorable meal. The slow-cooked sauce allows the flavors to meld together, creating a robust and savory experience. This dish is not just a meal; it’s a festival of flavors that will delight your taste buds and make any occasion special.

⏱ Time: 15 min

👥 Servings: 4-6

📊 Level: Medium

🥗 10 ingredients

Mouthwatering Sausage Ragu: A Comforting Classic!

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Cook Time 15

Total Time 15

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 480

Ingredients Method Notes

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, finely minced
1 carrot, peeled and grated
2 celery stalks, grated
1 tsp fennel seeds
350 g pork sausages, meat removed from casings
350 g beef sausages, meat removed from casings
2 tbsp tomato paste
1 cup pinot noir red wine

Method

Preheat oven to 180°C (160°C fan-forced).
Soffrito – Heat the olive oil in a large heavy-based pot (with a lid) over medium heat. Add the onion, garlic, carrot, celery, and fennel seeds. Cook for 8 minutes until the carrot is soft and sweet, but not golden.
Cook sausage – Turn the heat up to high and add the sausage. Cook, breaking it up as you go. It won’t crumble like ground meat, but that’s okay; we will break it up more later.
Deglaze – Once the meat is no longer pink (it won’t really brown), add the tomato paste. Cook for 1 minute, then add the wine and let it simmer rapidly for 2 minutes until reduced by half, scraping the base of the pot clean.
Slow cook #1 (1 hr) – Add the remaining ragu ingredients. Stir, bring to a simmer, cover, and place it in the oven for 1 hour.
Slow cook #2 (45 min) – Remove from the oven and use a potato masher to mash the meat finer. Cover again and return to the oven for 45 minutes. The sauce will thicken as it cooks and loosen when tossed with the pasta.
Salt – Taste and add more salt if desired, as sausages vary in saltiness.

Notes

– Use high-quality sausages for the best flavor.
– Allow the sauce to simmer longer for deeper flavors.
– Serve with freshly grated parmesan for an extra touch.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.