Pasta With Tuscan Pork Sausage Ragu Recipes

RACH'S PASTA WITH SAUSAGE RAGU IS FAST, EASY + DELICIOUS

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

TUSCAN SAUSAGE RAGU

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.