Ingredients with Measurements:
- 1 pound sweet Italian sausage, casings removed
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat, breaking it up with a wooden spoon or spatula, until browned and cooked through, about 8-10 minutes.
2. Remove the sausage from the pot and set aside.
3. Add the onion, garlic, carrot, and celery to the pot and cook over medium heat until softened, about 5-7 minutes.
4. Add the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, salt, and pepper to the pot and stir to combine.
5. Add the cooked sausage back to the pot and stir to combine.
6. Bring the mixture to a simmer and cook, stirring occasionally, for about 1 hour or until the sauce has thickened and the flavors have melded together.
7. Serve the ragù hot, topped with grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 361
Fat: 23g
Saturated Fat: 8g
Cholesterol: 58mg
Sodium: 1236mg
Carbohydrates: 16g
Fiber: 4g
Sugar: 9g
Protein: 19g
Substitutions for ingredients:
- You can use hot Italian sausage instead of sweet Italian sausage for a spicier flavor.
- You can use chicken or turkey sausage instead of pork sausage for a lighter option.
- You can use vegetable broth instead of beef broth for a vegetarian option.
Variations:
- You can add diced bell peppers or mushrooms to the ragù for extra flavor and texture.
- You can use fresh herbs instead of dried herbs for a brighter flavor.
- You can add a pinch of red pepper flakes for a spicier kick.
Tips and tricks:
- Make sure to break up the sausage into small pieces as it cooks to ensure it cooks evenly.
- Stir the ragù occasionally as it simmers to prevent it from sticking to the bottom of the pot.
- Taste the ragù as it cooks and adjust the seasoning as needed.
Storage instructions:
- Store leftover ragù in an airtight container in the refrigerator for up to 4 days.
- You can also freeze the ragù for up to 3 months.
Reheating instructions:
- Reheat the ragù in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ragù over cooked pasta, such as spaghetti or rigatoni.
- Garnish the ragù with fresh herbs, such as basil or parsley.
Garnishes:
- Grated Parmesan cheese
- Fresh herbs, such as basil or parsley
Pairings:
- Serve the ragù with a side salad and garlic bread for a complete meal.
- Pair the ragù with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Side salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the ragù is too thick, add a splash of water or broth to thin it out.
- If the ragù is too thin, simmer it for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover ragù in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Ragù alla Salsiccia is a classic Italian meat sauce made with sausage, tomatoes, and aromatics. It originated in the region of Emilia-Romagna in northern Italy.
Flavor profiles:
- The ragù is savory and rich, with a slightly sweet and tangy tomato flavor. The sausage adds a meaty and slightly spicy flavor.
Serving suggestions:
- Serve the ragù with a glass of red wine and crusty bread for a cozy and comforting meal.
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Region: Italian