AM'S SPICY SAUSAGE, ONION & PEPPER RAGU
Yum, Yum! A tomato base spicy dish, serve over rice or noodles. I love spicy and I created this dish, instead of the hum drum sausage & peppers. Very tasty! I like it over rice, my husband prefers it over pasta, almost like a pasta sauce. Adjust the red pepper flakes and banana peppers to taste.
Provided by anonymous
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil italian sausage in seperate pot with about an inch of water and cover.
- In 2nd pot, add oil, onions and garlic and cook til onions start to be tender (about 5 mins).
- Add all peppers and sliced tomato to 2nd pot.
- When peppers are close to done (tender), add crushed tomatoes, italian seasoning, salt/pepper, sugar, red pepper flakes and parmesean to 2nd pot and heat (add more parmesean to thicken a bit if needed).
- Check sausage to see if water is reduced and start to fry sausage.
- Add wine to sausage pan (deglaze) and scrape up bits with spatula, heat a bit. (Sausage can be cut too preference).
- Add 2nd pot to sausage, heat and mix.
- Put all ingredients in casserole dish and keep warm until ready to serve.
- Serve over rice or pasta.
- **Variation: Add mushrooms or green peppers**.
Nutrition Facts : Calories 748.5, Fat 50.8, SaturatedFat 18.5, Cholesterol 108, Sodium 2522.6, Carbohydrate 30.3, Fiber 5.7, Sugar 13.5, Protein 41.2
SPICY SAUSAGE RAGU WITH RED PEPPERS
Make and share this Spicy Sausage Ragu With Red Peppers recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 56m
Yield 12 cups
Number Of Ingredients 15
Steps:
- Heat 1 T oil in a 12-inch skillet over med-high heat until just smoking.
- Add sausage and brown well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker.
- Pour off all but 2 T fat left in skillet.
- Add onions, garlic, tomato paste, oregano, and red pepper flakes to fat left in skillet and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
- Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
- Stir crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker.
- Cover and cook until sauce is deeply flavored, 9-11 hours on LOW for 5-7 hours on HIGH.
- Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
- Microwave bell peppers with remaining tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes.
- Stir softened bell peppers into sauce and let sit until heated through, about 5 minutes.
- Before serving, stir in parsley and season with salt and pepper to taste.
Nutrition Facts : Calories 365.6, Fat 23.5, SaturatedFat 7.7, Cholesterol 43.1, Sodium 1378.5, Carbohydrate 19, Fiber 4.2, Sugar 7.3, Protein 17.7
SAUSAGE RAGU
Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 589 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium
SAUSAGE RAGù
Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.
Provided by Julia Moskin
Categories dinner, pastas, sauces and gravies, main course
Time 2h
Yield About 3 cups
Number Of Ingredients 14
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams
SAUSAGE & MUSHROOM RAGU
Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta
Provided by Shivi Ramoutar
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
- Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.
Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
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