Italian Sausage Ragu
A rich and hearty ragu simmered with Italian sausage, tomatoes, and fresh herbs, served over pasta.
Ah, Italian Sausage Ragu—a title that alone gets the saliva glands working overtime. This dish is your weekday warrior, bringing rich depth and heartiness with every ladle. Imagine an inviting simmer of tomatoes, red wine, and sausages revealing their hidden caramelised secrets. Serve it to guests for unprompted praise or pull it out on a moody Monday when only pasta will do.
With its heady aromas of garlic, oregano, and fresh basil wafting through your kitchen, it's more than just food; it's an aromatic trip to the Italian countryside. Top it off with Parmesan for an extra dash of decadence, and you've got yourself a plateful of authentic Italian comfort.
Ingredients
- 450 g Italian sausages
- 30 ml olive oil
- 1 onion — finely chopped
- 3 garlic cloves — minced
- 1 carrot — finely diced
- 1 celery stalk — finely diced
- 125 ml red wine
- 400 g canned chopped tomatoes
- 30 ml tomato puree
- 5 ml dried oregano
- 1 bay leaf
- 20 g fresh basil — chopped
- freshly ground black pepper — to taste
- salt — to taste
- 300 g tagliatelle pasta
- freshly grated Parmesan cheese — to serve
Instructions
Remove sausages from their casings and crumble the meat into a bowl.
Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrot, and celery until the onions are translucent, about 5 minutes.
Add the crumbled sausage meat to the pot. Cook until browned, about 5 minutes. Stir occasionally to break up any large clumps.
Pour in the red wine and cook for 2-3 minutes until the alcohol evaporates, scraping any browned bits from the pot.
Stir in the chopped tomatoes, tomato puree, oregano, bay leaf, salt, and pepper. Bring to a simmer.
Reduce the heat to low, cover partially, and let the ragu simmer for 45 minutes, stirring occasionally.
Meanwhile, cook the tagliatelle in a large pot of boiling salted water until al dente, about 7-9 minutes.
Drain the pasta and serve with a generous ladle of sausage ragu on top. Garnish with fresh basil and grated Parmesan cheese.
Tips
- Make sure to save some pasta water when draining; it can help loosen the sauce if needed.
- You can make the ragu a day ahead; the flavours deepen as it sits.
- Beware of over-salting—the sausage and Parmesan bring their own.
- Cut your veggies finely; they should meld into the sauce, not stand out.
- Brown the sausage thoroughly; it adds a rich, meaty flavour.
Substitutions
Italian sausages → ground beef or pork
Noticeably differentred wine → beef or chicken stock
Stays closetagliatelle → spaghetti or fettuccine
Stays close
Nutrition
Per serving · estimated
- 650
- Calories
- 32 g
- Protein
- 68 g
- Carbs
- 28 g
- Fat
- 5 g
- Fibre
- 9 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I freeze the ragu?
Yes, the ragu freezes well. Cool completely and store in an airtight container for up to 3 months.
What other pasta can I use?
You can use any long pasta like spaghetti or linguine. Short pastas like penne work too but give a different eating experience.
How can I make this recipe gluten-free?
Simply use gluten-free pasta in place of the tagliatelle.
Do I have to use wine?
No, you can substitute beef or chicken stock for the wine.
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