Sausage Ragu Ragu Di Salsiccia Recipes

SAUSAGE RAGU

Steps:

• Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
• Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

SAUSAGE RAGU (RAGU DI SALSICCIA)

Steps:

• Remove the sausage from the casings.
• Chop the meat finely.
• In a large pot, heat the oil over medium heat.
• Add the sausage meat and the garlic.
• Cook, stirring often, until the pork is lightly browned, about 10 minutes.
• Add the wine and bring to a simmer.
• Cook until most of the wine evaporates.
• Stir in the tomatoes and salt/pepper to taste.
• Bring to a simmer.
• Decrease heat to low.
• Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
• Stir in the basil just before.
• Serve hot over cooked hot pasta.

ITALIAN SAUSAGE SAUCE WITH TOMATO (RAGù DI SALSICCIA)

Steps:

• SAUSAGE TUFTS Eliminate the sausages skin and separate the meat with by the hands to creating small tufts. Place the tufts of meat in a large pan. Be careful to do not overlap the pieces of sausages. If necessary, use two pans. Cook the sausage over medium-low heat. The fat meat must melt slowly and the sausage must be cooked in its own fat. When the meat begins to brown, stir-fry: make sure to do not burn yourself with the sketches of fat! Continue cooking until the sausage is golden brown, but not burned. Finally, drain the meat and conserve it covered.
• ONIONS AND CARROTS Whereas the sausage is cooking, mince finely onions and carrots. Stir-fry the vegetables over medium heat with three tbsp of the liquid fat released from the sausages, until the onions and carrots are soft and translucent. Now, add the double concentrate tomato paste and the meat. Raise the heat to high and add the red wine. Let the alcohol evaporate a few minutes, then pour the tomato puree and low the flame.
• SLOW COOKED SAUSAGE SAUCE Pour the sausage sauce in a small, and thick-bottomed pot; the sauce should be at least 2 inches deep. Cover the pot with a lid and cook on low heat for at least 2 hours (best if 3 hours), until the meat is tender and the sauce is tasty to the point of not having to use salt.
• TRY IT ON WITH PASTA! The Italian sausage sauce is great to dress fresh pasta, like tagliatelle, pappardelle or fettuccine, but also dried pasta as rigatoni or shells. In this case my choice is shells for their peculiarity to collect the sauce, creating an irresistible combination of flavors!
• CROCK POT OPTION When added the tomato puree, is possible to use an electric crock pot to cook the sausage sauce. In this case, be careful to prepare a sufficient amount of sauce correct for the size of your crock pot. Triplicate the cooking time and set the crock pot to medium level.