0 from 3 votes
Sausage Ragù
This sausage ragù is inspired by Bolognese, (because there are differences between ragu vs Bolognese). Although it takes a bit of time from start to finish, it cooks slowly and with little intervention. So you can make a side to go with your Italian sausage ragù while stirring the pot and sipping a glass of the wine you opened to make the pasta sauce.
Prep Time
15 mins
Total Time
1 hr 15 mins
Servings: 8
Calories: 297 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- ½ cup onion
- 1 stalk celery
- 1 medium-sized carrot
- 1 clove garlic
- 1 tablespoon olive oil
- 1 pound bulk sweet Italian sausage
- 1 cup milk
- 1 cup red wine
- 28 ounces (1 large can) whole tomatoes
- 1 teaspoon salt plus more to taste
- ½ teaspoon nutmeg
- Parmesan, grated for serving
Instructions
- Finely chop the onion, celery, carrot, and garlic.
- Add the olive oil to the pan and heat on medium low. Add the vegetables and cook until softened about 5 minutes.
- Add the meat, breaking up into small pieces, and cook until no longer pink.
- Add the milk and cook at a low simmer, stirring occasionally, until the milk has been absorbed.
- Repeat with the wine (add and cook at a low simmer, stirring occasionally until absorbed).
- Add the can of tomatoes (discard the basil, if your can has basil), salt, and nutmeg, and cover. Continue to cook at a low simmer for at least 30 minutes. Occasionally check on the pot to skim off any fat that rises to the surface and then stir to break up the tomatoes.
- If you are having this over pasta, boil a large pot of well-salted water and cook the pasta as directed to al dente.
- When the pasta has cooked, drain and return it to the pasta pot. Add as much sauce as desired to the cooked pasta and cook for an additional minute so the pasta absorbs some of the sauce.
- Serve immediately with the Parmesan alongside for topping.
Cup of Yum
Notes
- This sausage ragu recipe makes enough for 8 pasta servings or one 9 by 13 inch lasagna.
- I find it simplest to use a food processor to chop the vegetables for this ragu. Just pulse and blitz until you get a fine chop, scraping down your bowl as necessary.
- I find it simplest to use a food processor to chop the vegetables for this ragu. Just pulse and blitz until you get a fine chop, scraping down your bowl as necessary.
- Slowly cooking the sausage in milk and then wine helps keep the sausage tender.
- A reasonable rule of thumb is that you should cook with wine that you would drink, but you also don't want to use a great wine. Pour at least a sip of wine before you add it to your sausage ragu to make sure it isn't corked.
- Mix the sausage ragu and al dente pasta in the pan and heat the combination together. This makes the pasta absorb some of the sauce and will give your sausage pasta better flavor and texture. Please don't skip this step.
Nutrition Information
Calories
297kcal
(15%)
Carbohydrates
12g
(4%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
46mg
(15%)
Sodium
860mg
(36%)
Potassium
567mg
(16%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1560IU
(31%)
Vitamin C
12mg
(13%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 297
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 860mg | 36% |
| Potassium | 567mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1560IU | 31% |
| Vitamin C | 12mg | 13% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.