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Easy Italian Sausage Ragu

Italian sausage ragu is a gloriously easy way to make a bolognese-style meat sauce loaded with flavour in a fraction of the time.

My version spices things up with a little Worcestershire sauce and chilli flakes and takes under an hour to go from your fridge to your table.

Sausage ragu made with Italian sausages and tomatoes served with polenta.

Easy Sausage Bolognese Style Ragu

You will find my site littered with ragu recipes. I make everything from mushroom ragu to duck breast ragu and wild boar ragu to slow cooker ragu alla bolognese.

Sausages offer a wonderfully simple way of knocking up a quick ragu packed to the gunnels with flavour without raiding your herb and spice cupboard.

Let’s face it the butcher has already done all of the hard work.

This Italian sausage ragu recipe is gloriously simple and adds very little other than red wine, Worcestershire sauce and tomatoes to the list to make a wonderfully simple meal.

It’s quicker than a traditional bolognese too. Cooking in right around an hour and for most of that time, you are chilling out waiting for dinner.

If you like the idea of sausage pasta you should definitely chicken out my pasta alla norcina recipe.

Overhead close-up sausage ragu made with Italian sausages and tomatoes served with polenta.

Frequently Asked Questions

Can I use a different type of sausage?

Yes, use whatever you have to hand, this recipe works with pretty much any old sausages.

The only caveat I would add is that I would not add any oregano if you are using sausages that have a lot of sage.

So if you are using something like Lincolnshire or Cumberland sausage consider adding extra rosemary and or thyme.

Do I have to add the anchovies?

No, but I would urge you to!

Anchovies in sauces melt away and you do not get the big punch like anchovies on pizza. They add a wonderful umami hint to the dish that makes it taste richer and bolder without a really long cooking time.

Also, if you are adding Worcestershire sauce you are using anchovy anyway because it is a key ingredient!

What red wine should I use?

I’m a great advocate of saying cook with whatever you like to drink, It’s a simple rule of thumb but it works for me!

The only thing that I would say is that you should avoid sweeter red wines in this recipe.

Can I make this in advance?

Absolutely, scale it up as much as you want too, because this recipe freezes perfectly. SImply pop it into freezer bags in portion sizes that work for you and it will last for 3 months in the freezer.

Scaling the recipe also has very little impact on the cooking time. It will obviously take longer to brown the meat and the onions but the 30-minute cooking time at the end will remain the same.

Overhead sausage ragu made with Italian sausages and tomatoes served with polenta.

Serving Suggestions

My wife demands that I serve this sausage ragu recipe with a wet cheesy polenta which is a fine choice.

Of course, an obvious choice for a ragu is to serve it with pasta, which also works wonderfully.

However, my personal favourite way to eat this simple and hearty recipe is on top of a jacket potato cooked in an air fryer as I do with my savoury mince beef recipe.

If you serve this with either polenta or pasta, don’t forget the obligatory garlic bread!

Close-up sausage ragu made with Italian sausages and tomatoes served with polenta.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 28cm or 11″ frying pan or skillet with a lid.
  • Kitchen knife.
  • Chopping board.
  • Stirring and serving spoons.
  • Weighing scales and or measuring jug, cups and spoons.
A simple rich Italian sausage ragu served on a bed of cheesy polenta.
Yield: 2 Servings

Easy Italian Sausage Ragu Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Using Italian sausage to make a ragu is a great way to take a huge shortcut to flavourville in this simple but delicious recipe!


  • 200g Sausages (I Use Italian Sasuages)
  • 100g (⅔ Cup) Onion
  • 75g (½ Cup) Carrot
  • 2 Garlic Cloves
  • 2 Tbsp Olive Oil
  • 3 Anchovy Fillets
  • ½ Tsp Dried Chilli Flakes
  • ¼ Tsp Sugar
  • ½ Tsp Salt
  • 1 Tsp Dried Oregano
  • 225g (8oz) Tin Chopped Tomatoes
  • 1 Tbsp Worcestershire Sauce


  1. Remove the skins from the sausages and then break them up into 1-1.5cm (½") pieces with your hands.
  2. Cut the onion in half, peel it and cut it into a 2-3mm (⅛") dice.
  3. Cut the carrot into a 2-3mm (⅛") dice.
  4. Peel the garlic cloves and dice them as finely as you can.
  5. Heat a 28cm or 11" frying pan over a medium-high heat and when it is hot add the olive oil, diced onions and carrots, then cook for 5-7 minutes stirring regularly.
  6. Throw in the anchovies, garlic and broken-up sausage and cook until the sausage has become golden with some crispy edges. This will take another 5-6 minutes.
  7. Add the chilli flakes, sugar, salt, oregano, Worcestershire sauce and chopped tomatoes, stir to combine and reduce the heat to very low, then add a lid and simmer for 30 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 548Total Fat: 42gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 62mgSodium: 1663mgCarbohydrates: 21gFiber: 4gSugar: 10gProtein: 23g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Tuesday 20th of February 2018

Holy moly this looks amazing!

Brian Jones

Wednesday 21st of February 2018

Thanks Jacque


Tuesday 20th of February 2018

I have a weekness for cheesy polenta, and this super flavorful ragu is the perfect companion!!

Brian Jones

Tuesday 20th of February 2018

Thanks Amanda.

Jessica Fasano Formicola

Tuesday 20th of February 2018

This dish is total comfort food for me! I love the smoked cheese in the polenta. I am dying to try this!

Brian Jones

Tuesday 20th of February 2018



Tuesday 20th of February 2018

This is my idea of perfect comfort food, love it!

Brian Jones

Tuesday 20th of February 2018

Thank you.


Tuesday 20th of February 2018

Sounds sooo good if paired with a glass of good wine! I need to cook with polenta more often. Great recipe!

Brian Jones

Tuesday 20th of February 2018

Thanks Diana, everything is better with wine... It is just like butter and bacon :D

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