Italian Sausage Ragu Recipe

Italian sausage ragu is a classic dish from the rustic kitchens of Italy. It starts with a traditional soffritto—a mix of onion, celery, and carrot cooked in oil. Then, pork sausage and tomato passata are added to create a rich sauce.This sauce is somewhat similar to the well-known Bolognese, but it uses sausage instead of ground meat and generally takes less time to make.

📝 Ingredients

• 500 g Italian mild sausage (- 1.1 pound)
• 1 small carrot
• 1 celery stalk
• 1 small onion
• 1 bay leaf
• 300 g tomato passata or crashed peeled tomato (- 1 1/4 cup)
• 100 ml dry red wine (- 1/2 cup)
• 3 tablespoons extra virgin olive oil
• salt (- to taste)
• black pepper (- to taste (optional))

👨‍🍳 Instructions

1. 1cut: To prepare the Italian sausage ragu recipe, start by removing the sausages from their casings. Then cut them into small pieces and mash them well with a fork.
2. 2chop: Next, prepare the soffritto. Chop the celery, carrot and onion. Depending on your taste, you can cut them into small cubes with a knife or you can use a blender to chop them even more.
3. 3sauté: Heat the oil in a saucepan. Add the chopped vegetables and a bay leaf. Wilt them slowly over low heat for a few minutes and salt them lightly.
4. 4cook: Now add the sausage. Cook over a high heat, stirring constantly, for about a minute.
5. 5Add the red wine. When the alcohol has evaporated, reduce the flame to low. Finally, add the tomato. Stir and season to taste with salt and pepper.
6. 6season: NOTE: Whether or not to add salt and pepper depends on the type of sausage you are using. Of course, if the sausage is very salty, it is not necessary to add flavour.
7. 7cook: Finish cooking the ragu over a low heat for about 45 minutes. If the sausage ragu seems too dry or you prefer it less thick, add a cup of vegetable broth or even just hot water.
8. 8serve: At the end of the cooking time, the sausage ragout is ready. Use it as you like. Add it to the pasta of your choice or to top a delicious bruschetta! Buon Appetito!