RAGù
The ragù is perhaps, together with pesto sauce, one of the most popular condiments of the Italian cuisine all over the world. It's one of those Italian recipes passed from generation to generation in every family, which treasured jealousy the tricks of its own special version. Although known as "bolognese" - litterally from Bologna, in Emilia Romagna region - ragù is prepared throughout all Italy from the north to the south, with small differences that make it unique in each of its variations.
Provided by theitaliansauce
Time 3h20m
Number Of Ingredients 13
Steps:
- To prepare the ragu start to peel the carrot with peeler or a knife, so as to remove the outer layer; do the same with a rib of celery, also removing the top and the bottom part of the stem, including leaves that will not be used for this preparation. Remove the outer layer of the onion and then cut it all into small cubes of uniform size and shape, in a way to ensure a perfect cooking. In a large saucepan with thick bottom pour the extra virgin olive oil and let it heat up. Add the diced celery, carrot and onion and cook for 15 minutes until the onion are slightly transparent and begins turning a golden color. Add the bacon, stir and cook for a few minutes. Add the minced meat, mix well all the ingredients together and let it cook over high heat for a few minutes. Deglaze with white wine, stir well and cook until the liquid has almost completely evaporated and the bottom will be dry, in this way you'll make evaporate the alcohol while maintaining only the aroma of the wine.In the meantime mix the tomato paste with half a glass of hot meat broth, in order to melt it. When the wine has evaporated add the broth in which you have melted the tomato paste, and add the tomato sauce; stir well and cover the pot with a lid. Now turn down flame on the stove at the lowest setting and cook for an hour. After an hour add salt and pepper and a few ladles of hot broth into the sauce, it's important to use only hot broth -and not cold- to avoid the interruption of the cooking of the sauce; cover with the lid and cook for another 3 hours, stirring occasionally with a wooden spoon so that the ragù does not stick to the bottom. If you see that the ragù sauce dries too much during the cooking, add a ladle of hot broth when needed.
Nutrition Facts : ServingSize 4 people
PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
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
TUSCAN SAUSAGE RAGU
A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.
Provided by TerryWilson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 6h35m
Yield 10
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
- Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.
Nutrition Facts : Calories 370 calories, Carbohydrate 11.8 g, Cholesterol 74.9 mg, Fat 28.3 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 11.7 g, Sodium 1241.3 mg, Sugar 6.4 g
RACH'S PASTA WITH SAUSAGE RAGU IS FAST, EASY + DELICIOUS
Using both sweet and hot sausage means extra flavor in this simple, classic pasta sauce that comes together quickly.
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- Heat a large Dutch oven over medium-high heat with olive oil, 2 turns of the pan, add carrot, onion, celery, garlic, salt and pepper
- Sweat the vegetables to soften 5-7 minutes
- Split the sausages from their casings and remove the meat
- Add the sausage and pork to the pot and break up with a wooden spoon or fork to lightly brown and crumble
- Add the sage and tomato paste, stir until fragrant, about 1 minute
- Add wine and let it absorb, add stock and tomatoes and lower heat to simmer
- Bring a large pot of water to boil for pasta
- Salt water and cook the pasta 1 minute less than package directions
- Reserve about ¾ cup starchy cooking water and drain pasta
- Toss pasta with sauce and cooking water to combine, add grated cheese or ricotta if you prefer a very creamy presentation
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
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
SAUSAGE RAGU
This recipe is from emeril live, its really good. It can be eaten with penne or with a cheese filled ravioli.
Provided by julz654
Categories Meat
Time 35m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 14
Steps:
- Add sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes.
- Add the onions, garlic, crushed red pepper salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well.
- Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick.
Nutrition Facts : Calories 205.7, Fat 14.2, SaturatedFat 5.9, Cholesterol 35.1, Sodium 870.4, Carbohydrate 9.8, Fiber 1.6, Sugar 4.8, Protein 8.8
FENNEL AND SAUSAGE RAGU OVER PASTA
This ragu would also be excellent served over instant polenta instead of pasta.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
- While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.
ITALIAN TOMATO SAUSAGE RAGU WITH PENNE
I use Chianti wine for this recipe but any good dry red wine will do, this can be made using a mixture of ground beef and pork but Italian sausage meat is so much better --- if possible prepare this a day ahead and refrigerate to allow flavors to blend just rewarm on top of the stove
Provided by Kittencalrecipezazz
Categories Penne
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet heat oil over medium heat.
- Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
- Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
- Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
- Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
- Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
- Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
- Season with salt and pepper to taste.
- Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
- Return the pasta to the pot; add in the Ragu; mix to combine.
- Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
- If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
- Season with more salt and pepper.
- Divide on plates and top with more cheese.
Nutrition Facts : Calories 650, Fat 33.6, SaturatedFat 11.4, Cholesterol 54.6, Sodium 1391.4, Carbohydrate 59.4, Fiber 8.9, Sugar 6, Protein 27.4
PASTA WITH TUSCAN PORK SAUSAGE RAGU
A bowl of this pork sausage ragu (and a glass of Chianti!) will have you feeling like you're in the heart of Tuscany.
Provided by The Giadzy Kitchen
Categories Main Course
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat for the pasta.
- To the skillet with the sausage, add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the red wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree, cheese rind and rosemary sprig. Reduce the heat and simmer gently for 15 minutes.
- Once the pasta water is boiling, season generously with kosher salt. Add the pasta to the water and cook until just al dente, about 8-10 minutes. Reserve 1 cup of pasta water.
- Remove and discard the Parmesan rind and rosemary sprig from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
Nutrition Facts : ServingSize 6, Calories 411
RACHAEL'S PASTA WITH SAUSAGE RAGU
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Using both sweet and hot sausage means extra flavor in this simple, classic pasta sauce that comes together quickly.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Heat a large Dutch oven over medium-high heat with olive oil, 2 turns of the pan, add carrot, onion, celery, garlic, salt and pepper. Sweat the vegetables to soften 5-7 minutes. Split the sausages from their casings and remove the meat. Add the sausage and pork to the pot and break up with a wooden spoon or fork to lightly brown and crumble. Add the sage and tomato paste, stir until fragrant, about 1 minute. Add wine and let it absorb, add stock and tomatoes and lower heat to simmer.Bring a large pot of water to boil for pasta.Salt water and cook the pasta 1 minute less than package directions. Reserve about ¾ cup starchy cooking water and drain pasta. Toss pasta with sauce and cooking water to combine, add grated cheese or ricotta if you prefer a very creamy presentation.
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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- Heat 1 1/2 tbsp oil over high heat in a large heavy based pot. Add the beef and sausage. Cook, breaking it up as you go, until browned. Use a slotted spoon to remove into a bowl.
- Heat remaining 1 1/2 tbsp oil in the pot and reduce heat to medium low. Add garlic, onion, carrot and celery. Saute gently for 8 to 10 minutes, until the onion is translucent.
- Add cooked meat back into the pot along with the remaining Ragu ingredients. Turn heat up and mix to combine. Bring to simmer, then turn the heat down so it is bubbling gently (refer to the video, at 50 seconds). Cover and cook for 2 1/2 hours, stirring once or twice.
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- In a medium, deep skillet, cook the sausage over moderately high heat, stirring and breaking up any lumps, until browned, about 8 minutes. Scrape the sausage onto a plate.
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