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
GARGANELLI WITH SAUSAGE AND MUSHROOM RAGU
Steps:
- For the ragu: To the bowl of a food processor, add the mushroom stems, celery, carrot, onion and garlic. Pulse until finely chopped but not pureed.
- Heat a large Dutch oven with a couple tablespoons of olive oil over medium-high heat. Add the chopped veggies with a pinch of salt and crushed red pepper and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
- Add the sliced mushrooms and stir to combine. Cook for 2 minutes. Add the sausage and break up with a spoon, making sure to push down to the bottom of the pan so it can nicely brown. Brown the sausage for 5 minutes.
- Add the wine and reduce by half, 2 to 3 minutes. Add the tomato paste and stir to combine. Add half of the chicken stock (2 cups), the thyme bundle, bay leaves and kosher salt to taste. Bring the mixture to a boil, then lower to a simmer and cook until the sauce has reduced by half, 10 minutes. Add the remaining chicken stock and cook until the sauce is thickened and holds its shape, 15 to 20 minutes more.
- For the pasta: Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
- Using a fork beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture with the fork; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous dough, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple pasta dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after 1 hour, do not refrigerate.
- Divide the dough in half, then cut off a piece about the size of a tennis ball. (Keep the remaining dough wrapped.) Using your hands, flatten the dough and sprinkle with a little flour. Pass the dough through the pasta machine on the widest setting (#1), then fold each end towards the center like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you've reached #5.
- Sprinkle a sheet tray with semolina flour and set aside. Trim the edges of the dough sheet to make a large rectangle. Divide it in half by cutting down the center, then cut the dough into roughly 2-by-1 1/2-inch rectangles. Roll each rectangle around a wooden garganelli dowel to create a cylinder with a triangular tip on either end, and use a little water to secure the seam. Set onto the sheet tray with semolina flour and repeat the rolling, cutting and shaping process with the remaining fresh pasta dough.
- To serve: Set up a large pot of boiling water and generously season with kosher salt. It should be as salty as the sea. Add the garganelli and cook for 2 to 3 minutes. (Work in batches if you like.)
- Meanwhile, add the desired amount of sauce to a saute pan and place over medium heat to warm. Add the cooked garganelli directly from boiling water into the ragu along with a ladle of pasta water. Toss to combine until all the noodles are nicely coated. Add the parmesan cheese and a big drizzle of extra-virgin olive oil. Toss to combine. Plate, then top with more parmesan and a dollop of fresh ricotta cheese.
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
CREAMY SAUSAGE-MUSHROOM RIGATONI
In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.
Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
SAUSAGE AND MUSHROOM RAGU
This rich and hearty pasta can be on the table in 45 minutes! Layers of flavor create a restaurant worthy pasta dinner!
Provided by Pam Greer
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Melt the butter in a skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds.
- Add the mushrooms and onions and cook stirring until the mushrooms have released their liquid. About 5 minutes.
- Add the sausage and cook for about 10 minutes, breaking up the clumps with a wooden spoon. If there is a lot of fat, drain off the excess.
- Turn the heat to medium high and add the wine. Let the wine come to a boil and cook, stirring, scraping up any brown bits, until the wine has almost all evaporated. About 5 minutes.
- Stir in the broth, cinnamon and a grind or two of fresh black pepper. Simmer until the the broth has been reduced by about half. About 5-6 minutes.
- Turn the heat back down to medium and stir in the tomatoes. Cook for about 5 minutes.
- While the sauce is simmering, cook the pasta for one minute less that the package directions. Drain and reserve about 1/2 cup of the pasta water.
- Add the pasta to the skillet and stir to combine. The pasta will finish cooking in the sauce. Taste and adjust the seasoning. Add a little of the pasta water if needed.
Nutrition Facts : Calories 889 kcal, Carbohydrate 81 g, Protein 33 g, Fat 43 g, SaturatedFat 17 g, Cholesterol 101 mg, Sodium 1352 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
SAUSAGE STUFFED RAGU MUSHROOMS #RAGU
Ragú® Recipe Contest Entry. An easy to make, tasty stuffed mushroom with just enough spice to make you come back for more.
Provided by Tammy
Categories Sauces
Time 55m
Yield 12-15
Number Of Ingredients 11
Steps:
- Preheat oven to 400?.
- Clean mushrooms and remove stems. Finely chop the mushroom stems. Set mushrooms caps aside.
- In a large skillet, heat 2 tablespoons butter. Add chopped mushroom stems, chopped onion, and garlic. Cook until almost all the liquid is evaporated. Cool.
- In a large bowl, combine the mushroom mixture, sausage, egg, bread crumbs, salt, goat cheese, parmesan, and Ragu. Mix well.
- Stuff mushrooms generously with sausage mixture.
- Bake in a greased baking pan. Bake at 400? for 30-35 minutes or until sausage is no longer pink. Serve hot. Yield 12-15 servings.
CREAMY PARMESAN POLENTA AND SAUSAGE MUSHROOM RAGU
This is so so good. I have messed with several different recipes for a while and this is what I ended up with. Enjoy!
Provided by Melissa Turner
Categories Other Main Dishes
Time 35m
Number Of Ingredients 22
Steps:
- 1. In a small bowl, combine sliced mushrooms in 1 cup water. Let sit 8-10 minutes, until mushrooms are supple. Drain reserving liquid.
- 2. Heat a skillet over medium-high heat. Add 2 tbsp butter to pan. Add sausage to pan crumble and saute 3 minutes or until browned. Remove sausage from pan and drain off fat.
- 3. In a large skillet, melt 2 tbsp's butter over medium heat. Add onion, and and garlic, saute 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Stir in sausage, wine and tomato sauce, bring to a boil. Cook for 5 minutes, or until tomato sauce has reduced. Mix beef stock, cornstarch and sugar together and add to mushroom mixture. Stirring well, bring to a boil, and simmer 2-3 minutes. Stir in fresh herbs and season to taste with salt and pepper.
- 4. Cook Polenta while cooking sausageAdd the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary.
SKILLET SAUSAGE WITH MUSHROOMS AND RICE, SO SIMPLE
This is a real family pleaser around here. The guys really dig in and it's so easy to make I smile too.
Provided by Annacia
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice open and remove the casings from sausage.
- Spray a large nonstick saucepan with nonstick spray, heat over medium-high heat.
- Add the sausage, mushrooms, and onion, breaking up the sausage with a fork.
- Cook until sausage is browned and the mushrooms and onion are tender, about 8 minutes.
- Add the rice and broth, stirring well, bring to a boil.
- Cover, reduce the heat, and simmer until broth has evaporated and rice is tender (about 20 minutes).
- Stir in Parmesan cheese and pepper.
ITALIAN SAUSAGE AND MUSHROOM RAGU
Steps:
- In a 12-inch skillet over medium, het the butter and garlic until the butter has melted and the mixture has begun to sizzle. Add the mushrooms & shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
- Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat.
- Increase to medium high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes. Stir in the broth, cinnamon, and 3/4 teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
- Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with salt and pepper. Set aside, covered.
- While the sauce simmers, in a large pot bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss to coat. If needed toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta.
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ITALIAN STYLE SAUSAGE RAGU (MEAT SAUCE) RECIPE
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Cuisine ItalianTotal Time 10 minsCategory Sauce/GravyCalories 352 per serving
- Heat oil in a medium saucepan over medium heat. Add onions and a pinch of salt. Cook stirring often, until translucent. Add garlic and red peppers and cook for approximately 5 minutes, stirring often.
- Remove pot from flame and add Marsala. (This is a fortified wine, it can ignite!) Return pot to heat and bring to a boil, stirring constantly to avoid sticking.
- Add remaining ingredients, including raw sausage, bring just to a boil, reduce heat until liquid is at a bare simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours or until reduced by approximately 1/4 volume.
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Reviews 16Total Time 6 hrs 15 minsServings 8
- In a large skillet, cook the Italian sausage and ground beef over medium heat, breaking up the meat with a spatula, until beginning to brown. Add the chopped onion and cook until meat is no longer pink and onion is translucent. Drain any excess fat off the pan, then place the meat mixture in the slow cooker.
- Add the tomatoes, paste, wine, celery, carrots, mushrooms, garlic, thyme, and oregano to the slow cooker and stir everything together. Cover and cook on low for 6-8 hours. Taste and season with salt and pepper as needed. Serve with a hearty pasta, such as pappardelle or rotini.
MUSHROOM AND SAUSAGE RAGù WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
5/5 (36)Calories 428 per servingServings 4
- Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.
- Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.
- Bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cheese, and butter. Serve with sausage mixture.
- Wine match: Tempranillo At $99, who wouldn't jump for joy about the La Granja 360 Tempranillo (Carinena, Spain, 2008). Although a tad tight upon opening, this wine mellows to unveil a touch of licorice, tart cherry, and a dry spice rack concoction that echoes the mushrooms' depth, stands up to the spice of the sausage, and complements the creamy polenta. --Alexander Spacher
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Estimated Reading Time 7 mins
- Turn Instant Pot (affiliate) on Saute->High. When the display says "Hot", add olive oil and heat for 30 seconds. Add sausage, breaking up with a spatula. Cook until brown. Remove sausage from pot.
- With Instant pot (affiliate) still on Saute->High, add mushrooms. Season with salt and pepper. The salt will help to draw the moisture out of the mushrooms, which is what we want. When the mushrooms release the moisture, use a spatula to scrape the fond from the bottom of the instant pot (affiliate), getting that flavor up and into our sauce. Add chopped garlic to pan and cook until fragrant, about 90 seconds. Stir occasionally to make sure garlic does not burn.
- Dump in onion and yellow bell pepper and fold into mushrooms/garlic. Hit again with some salt and pepper. Cook until softened, about 3 minutes. Add diced carrots and celery and cook 2 additional minutes. Add in oregano, thyme and parsley and mix together. Cook one minute then return sausage to pot. Cook an additional minute while stirring. Pour in marsala wine and cook for one more minute.
- Carefully dump in entire can of whole peeled tomatoes, including juices. Break the tomatoes up with your spatula. Be careful, they're juice and will spray around if you're rough. Add bay leaves and worcestershire sauce, then stir together well.
PICI WITH SAUSAGE PORCINI RAGU | ITALIAN FOOD FOREVER
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Cuisine ItalianTotal Time 40 minsCategory EntreeCalories 484 per serving
- Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot. Cook for a few minutes, stirring often, until the sausage has fully cooked, and veggies have softened.
- Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes. Add SLICED mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor! Add CHOPPED mushrooms, and cook for 1 minute. Add red wine to pan. Heat, and let wine gently boil for 2 minutes. Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir, to combine all ingredients.
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