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
SAUSAGE CHILI
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
- Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
- Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
MEDITERRANEAN SAUSAGE RAGOûT
I like to serve this with toasted pita bread seasoned with olive oil, lemon juice, garlic, and parsley. It's also delicious spooned over couscous.
Provided by Nancy Verde Barr
Categories Main Course
Yield 4 to 6
Number Of Ingredients 15
Steps:
- In a Dutch oven or large heavy pot, heat the olive oil over medium heat. Prick the sausages in several places so they release their fat as they cook and put them in the pot. Cook until browned well on all sides, 8 to 10 minutes. If there's more than 2 Tbs. of fat in the pan, spoon out the extra. Stir the onion, garlic, and ginger in with the sausages. Season with salt and cook until the onion is softened, about 5 minutes. Add the paprika, coriander, red chile flakes, and cinnamon, and cook, stirring often, for 2 minutes. Add the carrots and continue to cook, stirring often, for 2 minutes. Pour in the chicken broth, increase the heat to medium high, bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the carrots are almost tender (they should still have a bit of resistance when pierced with a fork), about 10 minutes.
- Transfer the sausages to a cutting board. Add the marinara sauce and the chickpeas to the pot, bring to a boil, and reduce to a simmer. Simmer uncovered until the carrots are fully tender and the chickepeas are hot 3 to 5 minutes. Meanwhile, cut the sausages into bite-size pieces and return them to the pot. Stir in the lemon juice, season to taste with salt, and serve.
Nutrition Facts : ServingSize 4 to 6, Calories 430 kcal, Fat 200 kcal, SaturatedFat 7 g, TransFat 22 g, Carbohydrate 38 g, Fiber 9 g, Protein 11 g, Cholesterol 45 mg, Sodium 1550 mg, UnsaturatedFat 14 g
ITALIAN SAUSAGE AND BEEF RAGU RECIPE - (4/5)
Provided by PineyCook
Number Of Ingredients 19
Steps:
- Heat 1½ 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 1½ 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 2½ hours, stirring once or twice. Remove from heat and remove the lid. The amount of liquid reduces as it cools, you will be surprised, so don't be tempted to return it to the stove without the lid! :) SLOW COOKER: At step 3, transfer everything into a slow cooker and cook on low for 6 to 8 hours, and cook the last 30 minutes or so with the lid off the reduce. To Serve Bring a very large pot of salted water to a rapid boil. Add pasta and cook until just al dente - cooked but still quite firm (I usually go for 2 minutes less than cook time per packet). Meanwhile, heat a large, deep fry pan over medium high heat. Add about 2½ cups of ragu, bring to simmer. Use tongs to transfer pasta straight from the pot to the fry pan PLUS ½ cup of pasta cooking water. Toss gently (I use 2 wooden spatulas) for 1 minute or until the sauce reduces, by which time the sauce will thicken, be glossy, and stick to the pasta. Serve immediately, garnished with Parmigiano-Reggiano if using! NOTES 1. The Italian pork sausages are key to the incredible flavour and richness in this recipe. So please don't think of substituting this with the cheap BBQ sausages (the ones that are an even pink colour), please make sure you get chunky Italian sausages. By "chunky", I mean the sausages where you can see chunks of white fat in the sausages so you know it's made with real meat, not with fillers (like the cheap sausages are). Italian sausages are loaded with fab seasonings. The classic usually has fennel in it, but you can use any Italian sausages you want. I used Chili & Garlic ones once and they were fab! 2. The onion, carrot and celery is a holy trinity referred to as Soffitto. Use a 2:1:1 ratio i.e. The amount of carrots and celery should each be ½ the amount of onion. Or put another way, when you combine the carrots and celery, it should be about the same amount as the onion. 3. My personal opinion for slow cooked dishes like this where wine is not the star ingredient is that you don't need to use an expensive one. Any deep coloured red wine will be fine, just don't use a pinot or rose. I used a Merlot. All the alcohol cooks out so it is perfectly safe for kids so I really urge you to stick to the recipe if you can. But if you can't consume alcohol, you can substitute with non alcoholic red wine or (next best substitute) more beef stock. 4. Better quality (i.e.: more expensive) canned tomatoes tend to be sweeter. So if you feel the sauce is a bit sour, just add a bit of sugar (white or brown), 1 tsp at a time until the sauce is to your taste. 5. As a rule of thumb: 2.5oz/80g dried pasta per person + ¾ cup of ragu per person. To make this for 1 to 3 people, use ½ cup of pasta cooking water, for 4 to 5 people, use ¾ cup. 6. This makes loads. :-) Enough for 8 to 10 people, and it freezes brilliantly. Once it cools, it would also be fabulous to use for lasagna!
CHEF JOHN'S ITALIAN SAUSAGE CHILI
I've added pork to ground beef in chili before, but I've never tried it with all Italian sausage, and I loved the results. We Italian'd this up even more with cannellini beans and a touch of basil, but other than that, it's a fairly classic chili. Garnish with sour cream, avocado, red onion, and basil.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
- Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
- Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
- Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 31.4 g, Cholesterol 88 mg, Fat 37.7 g, Fiber 7.6 g, Protein 32.3 g, SaturatedFat 12.5 g, Sodium 1850.4 mg, Sugar 4.7 g
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
RAGU CHILI
I adapted this recipe from the Ragu web site. The original recipe called for 2 pounds of beef and 1 can of beans.
Provided by janem123
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat, onion, and garlic in a large skillet.
- Stir in remaining ingredients. Simmer uncovered for 20 minutes, stirring occasionally.
- If desired, sprinkle with grated cheese before serving.
MEDITERRANEAN SAUSAGE CHILI #RAGU
"Ragú® Recipe Contest Entry" This recipe has all the flavors of the Mediterranean. It is spicy and hearty with that slight bite after every spoonful. Surely a very satisfying dish to warm you up, especially on a cold Winter day.
Provided by lbonwill
Categories Sauces
Time 55m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 17
Steps:
- Add oil and butter to large skillet. Heat on med/high heat for approx 2-3 minutes Add sausage links. Cook until done, rotating to brown on all sides (approx 10 mins). Remove from skillet. Cut into bite size pieces. Cover and reserve.
- In same skillet with oil add onions and celery, stir. Saute until brown (approx 10 mins). Add garlic and jalapeno. Stir and saute for additional 3 minutes.
- Add all remaining ingredients to skillet. Stir and reduce temperature to medium/low. Simmer for approx 20 minutes Add sausage and simmer for additional 10 minutes.
- Makes 4 servings.
Nutrition Facts : Calories 493, Fat 27.5, SaturatedFat 9.6, Cholesterol 30.5, Sodium 1038.7, Carbohydrate 48.7, Fiber 13.1, Sugar 2.5, Protein 15.2
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