Homemade Pasta Sauce - Ragu Recipe with Tomato and Sausage
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 cups
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Calories
644 kcal
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Course
Condiments
Homemade Pasta Sauce - Ragu Recipe with Tomato and Sausage
Description
The Homemade Pasta Sauce Ragu Recipe starts by blanching and peeling fresh Roma tomatoes to retain bright tomato flavor and texture. Italian sausage is browned with onions and garlic in butter, which builds a savory base. Adding chopped tomatoes, fresh basil, red wine, and tomato paste enriches the sauce, which is simmered covered for an hour and then uncovered to thicken and concentrate flavors.
This method yields a robust, hearty ragu with tender bits of sausage throughout a rich tomato sauce. The combination of fresh herbs, wine, and sausage creates complexity well-suited to pair with whole wheat rigatoni or similar pasta shapes that hold the sauce well.
Serving the ragu warm over pasta makes it a filling meal. The recipe is straightforward yet yields a sauce with layers of flavor from fresh ingredients and slow cooking, accommodating leftovers for reheating easily.
Ingredients
- 3 1/2 pounds Roma tomato plum tomatoes, fresh
- 1 pound Italian sausage
- 2 tablespoons butter
- 2 onion chopped
- 6 cloves garlic minced
- 1 cup basil chopped, fresh leaves
- 1/2 cup red wine
- 2 tablespoons tomato paste
- salt
- black pepper
- 1 pound pasta I used Whole Wheat Rigatoni, brand Delallo
Instructions
- Boil a large pot of water and gently score the top of each tomato. Once the water is boiling, carefully drop the tomatoes into the water and blanch for 1-2 minutes. Scoop the tomatoes out of the water with a slotted spoon and place in a large bowl of ice water. Once the tomatoes are cool, peel off the skins—they should slip right off. Chop the tomatoes and set aside.
- Place a large pot over medium heat. Melt the butter in the pot and brown the sausage, breaking it apart with your spoon. Add the onions and garlic then saute another 5 minutes to soften the onions.
- Add in the tomatoes, chopped basil, wine, tomato paste, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, then cover, lower the heat and simmer for 1 hour.
- Remove the lid and simmer another 15-20 minutes. Meanwhile, cook the pasta according to the package instructions. Drain the pasta and serve with a hearty amount of the warm ragu.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 644kcal | 32% |
| Carbohydrates | 65g | 22% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 67mg | 22% |
| Sodium | 644mg | 27% |
| Potassium | 975mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 2615IU | 52% |
| Vitamin C | 43.3mg | 48% |
| Calcium | 63mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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