Ingredients with Measurements:
- 1 pound Fiacco di Capra (goat sausage)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup dried porcini mushrooms, soaked in hot water for 30 minutes
- 1 can (28 ounces) crushed tomatoes
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the skillet or Dutch oven over medium-high heat. Add the Fiacco di Capra and cook until browned, breaking it up with a wooden spoon as it cooks.
2. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Drain the porcini mushrooms and add them to the skillet, along with the crushed tomatoes, chicken broth, tomato paste, oregano, basil, thyme, salt, and pepper.
4. Bring the mixture to a simmer and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
5. Stir in the chopped parsley and Parmesan cheese.
6. Serve the ragu over your favorite pasta or polenta.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
5. Temperature:
- Medium-high heat for browning the sausage and sautéing the onion and garlic
- Simmer for cooking the ragu
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 22g
- Protein: 26g
- Fiber: 5g
Substitutions for ingredients:
- Pork sausage or ground beef can be substituted for the Fiacco di Capra.
- Fresh mushrooms can be substituted for the dried porcini mushrooms.
Variations:
- Add red pepper flakes for a spicy kick.
- Use fresh herbs instead of dried for a brighter flavor.
- Add chopped carrots and celery for extra vegetables.
Tips and tricks:
- Soak the porcini mushrooms in hot water for at least 30 minutes to rehydrate them before adding them to the ragu.
- Use a wooden spoon to break up the sausage as it cooks.
- Stir the ragu occasionally as it simmers to prevent it from sticking to the bottom of the skillet or Dutch oven.
Storage instructions:
- Store leftover ragu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ragu in a saucepan over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ragu over a bed of pasta or polenta.
- Garnish with additional chopped parsley and grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the ragu is too thick, add more chicken broth or water to thin it out.
- If the ragu is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the sausage is cooked through before adding the other ingredients to the skillet.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Fiacco di Capra is a type of goat sausage that originated in Italy.
Flavor profiles:
- Savory, earthy, and slightly sweet
Serving suggestions:
- Serve the ragu over pasta or polenta for a hearty and satisfying meal.
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Region: Italian