Hearty Italian Sausage and Meatball Stew Ragu

Nutriscore Rating: 69/100

Indulge in the rich, comforting flavors of this Hearty Italian Sausage and Meatball Stew Ragu, a true homage to classic Italian cooking. This robust stew combines juicy homemade meatballs, savory Italian sausage, and a medley of aromatic vegetables, all simmered to perfection in a deep, flavorful sauce of crushed tomatoes, red wine, and herbs. Perfect for a cozy dinner, this one-pot masterpiece is slow-cooked to develop layers of flavor, making every bite irresistible. Serve it over creamy polenta, al dente pasta, or with crusty bread to soak up every last drop of the luscious ragu. With its hearty ingredients and authentic Italian flair, this dish is guaranteed to warm both hearts and appetites.

Recipe Information

• Prep Time: 25 min
• Cook Time: N/A
• Total Time: 25 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 500 grams Ground beef
• 250 grams Ground pork
• 3 links Italian sausage (mild or hot)
• 1 large Eggs
• 80 grams Breadcrumbs
• 60 grams Parmesan cheese (grated)
• 5 cloves Garlic cloves (minced)
• 1 large Onion (finely diced)
• 2 medium Carrots (diced)
• 2 stalks Celery stalks (diced)
• 800 grams Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 500 milliliters Chicken stock
• 250 milliliters Red wine
• 2 Bay leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Fresh parsley (chopped)
• 5 leaves Fresh basil leaves (for garnish)

📝 Instructions

9 steps

1. In a large mixing bowl, combine ground beef, ground pork, egg, breadcrumbs, grated Parmesan, 2 cloves of minced garlic, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of chopped parsley. Mix well to combine and form into meatballs about 1.5 inches in diameter. Set aside.

2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the Italian sausage links and cook until browned on all sides, about 5-7 minutes. Remove the sausages and set aside.

3. In the same pot, sear the meatballs in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

4. Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, carrots, celery, and remaining minced garlic over medium heat for 5-7 minutes until softened and fragrant.

5. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.

6. Add the canned crushed tomatoes, chicken stock, bay leaves, dried oregano, dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.

7. Return the browned sausage links and meatballs to the pot. Lower the heat to a simmer, cover partially, and cook for 60 minutes, stirring occasionally to prevent sticking.

8. After 60 minutes, taste and adjust seasoning if needed. If the sauce is too thick, add a splash of water or chicken stock to reach the desired consistency.

9. Garnish with fresh basil leaves and the remaining chopped parsley before serving. Enjoy the ragu over crusty bread, polenta, or pasta.

Nutrition Facts

1 serving (533.5g)

Calories		719
% Daily Value*
Total Fat		47.5 g	61%
	Saturated Fat	16.0 g	80%
	Polyunsaturated Fat	0.0 g
Cholesterol		156 mg	52%
Sodium		1213 mg	53%
Total Carbohydrate		26.1 g	10%
	Dietary Fiber	3.7 g	13%
	Total Sugars	9.6 g
Protein		38.4 g	77%
Vitamin D		0.4 mcg	2%
Calcium		215 mg	17%
Iron		4.8 mg	27%
Potassium		918 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2569 cal (62.4%%)

Protein: 926 cal (22.5%%)

Carbs: 625 cal (15.2%%)