This simple Italian sausage ragu recipe cooks low and slow for an hour to draw out all of the flavour from spicy Italian sausages.
So when I noticed lots of sausage ragu recipes on Pinterest I figured that I would have a play.
Particularly as I have been working on an Italian Sausage recipe for a few weeks.
Cooking like this with sausage is a great shortcut to lots of flavour.
You do need to use decent sausage though, as cheap stuff is loaded with all sorts of crap that you do not want to eat!
What is Italian Sausage?
Given that many of you are American I’m guessing both sweet and hot Italian sausage is not an unusual ingredient to you.
For those of you less familiar, Italian sausage is more of an American Italian thing.
It is typically made with pork, red wine vinegar, salt pepper, paprika, garlic powder, onion powder sugar, oregano and basil (and chili flakes if spicy).
It is also really simple to make at home.
Mix together the ingredients, then fry off a patty to test the flavours and seasoning and you are sorted.
If you are feeling adventurous you can stuff it into casings and you have a real treat.
Here is my complete recipe for Italian Sausages.
My wife demands that I serve this recipe with a cheesy polenta porridge.
I would usually use parmesan cheese as the cheese in the recipe and then top with some fresh basil if I have some.
However, my personal favourite way to eat this simple and hearty recipe is on top of a simple baked potato.
No shortcuts though, that potato needs to be baked in the oven until really crispy.
Then just add loads of butter, some salt and pepper and then top it with this ragu!
Using Italian sausage to make a ragu is a great way to take a huge shortcut to flavourville in this simple but delicious recipe!
- 200 g (7 oz) Hot Italian Sausage
- 50 g (1.75 oz) Onion
- 35 g (1 oz) Celery
- 1 Tsp Olive Oil
- 175 g (6 oz) Tinned Plum Tomatoes
- 1 Tsp Dried Thyme
- 1 Bay Leaf
- 1/2 Tsp Black Pepper
- Cut the celery and onion into a 3-4mm dice.
- Heat the olive oil in a large frying pan over a low to medium heat.
- Add the onion and celery and cook for 10 minutes until softened but not coloured.
- Remove the sausages from their skins and mash in a bowl.
- Turn up the heat under the onions to high and add the sausage.
- Fry for 10-15 minutes until nicely coloured.
- Add in the tomatoes, thyme, black pepper and bay leaf.
- Have a taste and add salt if needed.
- Cover and cook for 45 minutes.
- Remove the lid from the ragu and cook for a further 15 minutes with the lid off to reduce the sauce.
Amount Per Serving: Calories: 397Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 57mgSodium: 765mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 21g
Calorific details are provided by a third-party application and are to be used as indicative figures only.