Sausage Ragu
Rich, hearty, and bursting with robust Italian flavors, this Sausage Ragu is the ultimate comfort food for any occasion. Made with sweet or spicy Italian sausage, a medley of aromatics like onion, carrot, and celery, and simmered to perfection in a luscious tomato and red wine sauce, this recipe is both rustic and elegant. Infused with fresh rosemary, thyme, and a pop of garlic, each bite is a celebration of bold, savory goodness. Ready in just under 90 minutes, this one-pot wonder pairs beautifully with pasta, polenta, or crusty bread, making it a versatile option for weeknight dinners or special gatherings. Garnish with Parmesan and fresh parsley for the perfect finishing touch. Simple to make, yet packed with gourmet flavors, this Sausage Ragu will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (sweet or spicy, casing removed)
- 1 medium yellow onion (finely diced)
- 1 medium carrot (peeled and finely diced)
- 1 medium celery stalk (finely diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 0.5 cup dry red wine
- 28 ounces canned crushed tomatoes
- 1 cup chicken or beef stock
- 1 teaspoon fresh rosemary (minced)
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- to taste salt
- to taste black pepper
- optional grated Parmesan cheese (for serving)
- optional fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sausage to the pot, breaking it up with a wooden spoon into small crumbles. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside on a plate.
In the same pot, add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 7-8 minutes.
Add the minced garlic and cook an additional minute, stirring frequently to avoid burning.
Stir in the tomato paste and cook for 1-2 minutes to allow the paste to caramelize slightly.
Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Simmer for 2-3 minutes, reducing the wine slightly.
Return the cooked sausage to the pot, then add the crushed tomatoes, chicken or beef stock, rosemary, thyme, and the bay leaf. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 50-60 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
Season the ragu with salt and black pepper to taste, removing the bay leaf before serving.
Serve over your choice of pasta, polenta, or crusty bread. Top with grated Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 12.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 930 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.
