Sausage And Mushroom Ragu Recipes

SAUSAGE AND MUSHROOM RAGU

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.

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

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.

SAUSAGE RAGù

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.

SAUSAGE & MUSHROOM RAGU

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.

SAUSAGE MUSHROOM RAGU AND RIGATONI

Steps:

• Bring a large pot of water to a rolling boil; add salt and pasta; cook until al dente.
• Meanwhile, heat 1 tablespoon oil over med-high heat in a large, deep skillet with high sides.
• When the oil ripples, add the sausage and crumble/brown for 5 minutes.
• Remove sausage to a bowl.
• Drain off fat, then add the remaining oil to the skillet; add the mushrooms.
• Cook mushrooms until they begin to brown, about 5 minutes; then add the onions and garlic.
• Season with salt, pepper, and sage; cook to soften, about 5 minutes.
• Stir in the beef stock and tomatoes and return the sausage to the sauce.
• Bring the sauce to a bubble, reduce heat to med-low; simmer for 10 minutes.
• Drain the pasta and return it to the pot; toss with 2 cups of sauce and the cheese.
• Mound portions of pasta in shallow bowls and top with more sausage mushroom sauce; pass additional cheese at the table.

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.

SAUSAGE STUFFED RAGU MUSHROOMS #RAGU

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.