ITALIAN SAUSAGE RICE BALLS WITH MARINARA SAUCE #RAGU
Make and share this Italian Sausage Rice Balls With Marinara Sauce #Ragu recipe from Food.com.
Provided by Christine V.
Categories Sauces
Time 50m
Yield 20 rice balls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion over medium heat with olive oil in a large sauce pan for 2 to 3 minutes.
- Add sweet potatoes, tomato paste, garlic, basil and oregano. Cover and cook 15 to 20 minutes on low heat until sweet potatoes are tender. Stir occasionally.
- Place mixture in a large mixing bowl to let cool. When cool, add sausage, ¾ cup of the breadcrumbs, cheese, rice, and egg. Mix very well with hands.
- Preheat oven to 400 degrees F and lightly oil a baking sheet.
- With hands, form into golf ball size pieces and coat them in the remaining breadcrumbs. Place rice balls on baking sheet.
- Bake at 400 degrees F for 20 minutes.
- Warm marinara sauce and drizzle over rice balls.
- Garnish with grated parmesan cheese.
ITALIAN RAGU WITH MEATBALLS AND SAUSAGE
Provided by Food Network
Categories appetizer
Time 5h
Yield 6 to 8 servings as a first course
Number Of Ingredients 17
Steps:
- In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
- Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
- Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.
SPICY SAUSAGE RAGU
With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
- Stir in parsley and cook for about 2 minutes.
- Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
- Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
- Serve pasta and sauce topped with grated Parmigiano-Reggiano.
Nutrition Facts : Calories 831.4 calories, Carbohydrate 88.7 g, Cholesterol 99 mg, Fat 34.1 g, Fiber 6.5 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2165.3 mg, Sugar 12.4 g
HEARTY ITALIAN SAUSAGE AND MEATBALL STEW #RAGU
Ragú® Recipe Contest Entry. A nice thick tomato based soup loaded with Italian sausage, meatballs and vegetables. This is a wonderful meal for a cold day. Just add a salad and a hearty, crusty bread for dunking and you have a perfect meal.
Provided by Souxie
Categories Sauces
Time 1h10m
Yield 1 cup servings, 8 serving(s)
Number Of Ingredients 16
Steps:
- Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
- Top each individual serving with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 389.9, Fat 12, SaturatedFat 3.2, Cholesterol 18.1, Sodium 1228.2, Carbohydrate 49, Fiber 8.1, Sugar 3.7, Protein 22.3
ITALIAN RICE BALLS
Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.
Provided by Julesong
Categories Lunch/Snacks
Time 1h40m
Yield 20-24 balls, approx
Number Of Ingredients 10
Steps:
- In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
- Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
- Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
- Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
- Pour bread crumbs into a shallow dish.
- Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
- In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
- Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
- Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
- Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!
HOT ITALIAN SAUSAGE MEATBALLS WITH CAVATELLI #RAGU
Ragú® Recipe Contest Entry. It is a delicious combination of Italian Sausage and feta cheese. It made my mouth water while I was cooking!
Provided by carolynblakmore
Categories Sauces
Time 1h20m
Yield 16 meatballs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Meatballs: In a bowl mix together, sausage, crumbs, cheese, egg, water, parsley, onion. Mix and form into balls, 1 1/2 inches. Coat in crumbs Yields 16 balls. Bake at 400 degrees for 25 - 35 minutes.
- Pasta: Cook as directed on package. Drained and added 1 tablespoon of butter.
- Sauce: In a large sauce pan, empty jar of sauce and add Italian seasoning, fennel seeds, dried basil, and honey. Bring to a simmer, stirring occasionally.
- Add cavitelli and meatballs to sauce and simmer for 15-20 minutes until heated through.
Nutrition Facts : Calories 658, Fat 26.7, SaturatedFat 10.1, Cholesterol 84.9, Sodium 1282, Carbohydrate 73.9, Fiber 3.5, Sugar 6.8, Protein 28.6
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
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