SAUSAGE & HAZELNUT RAGU WITH CELERIAC MASH
Make the family this ragu with celeriac mash and it will soon become part of your repertoire. This easy, budget recipe also counts as three of your 5-a-day
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the olive oil over a medium heat and fry the onion with a pinch of salt until soft, so around 8 mins. Squeeze the sausagemeat out of their skins and mix with the garlic and paprika. Turn the heat up and add the sausage mix to the pan, using the end of your spoon to break it up. Fry until browning, then tip in the wine. Allow to sizzle for a minute, then add the chopped tomatoes. Bring to the boil, then turn the heat down and leave to gently simmer for 25 mins until the sauce is thickened. Season.
- Meanwhile, boil the celeriac and potatoes in salted water for 15-20 mins until completely softened and falling apart. Drain, then tip back into the pan and allow to steam dry, then blitz or mash, adding the milk a little at a time until it's at the desired consistency.
- To serve, stir the hazelnuts through the ragu. Spoon a pile of mash onto each plate and top with ragu. Top with parsley and more hazelnuts, plus a drizzle of olive oil, to serve.
Nutrition Facts : Calories 505 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.3 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
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
SAUSAGE RAGU (COOK'S COUNTRY)
Tastes like it cooked all day at Nonna's house! SO worth the effort, but we do quadruple the recipe each time we make it. It's that popular at our house. For our quick weeknight version of this typically long-cooked dish, CC says, " needed to develop flavor at every stage. After browning 2 pounds of Italian sausage, we added fennel, onion, and fennel seeds that we had finely chopped in the food processor-the fennel and fennel seeds helped amplify the sausage flavor-and cooked them until softened."
Provided by GotsaLuvMe
Categories European
Time 1h25m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: For a spicier sauce, substitute hot Italian sausage for sweet. (I use 1 lb of of each). If using sausage in the casing, remove meat and discard casings prior to processing in step 3. ***You will have 3 cups of EXTRA sauce, which can be used to sauce 1 pound of pasta, later . OR you can cook two pounds of pasta with this entire recipe of sause for a crowd***.
- INSTRUCTIONS.
- 1. Pulse fennel, onion, and fennel seeds in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed; transfer to separate bowl.
- 2. Process tomatoes in now-empty processor until smooth, about 10 seconds; transfer to second bowl.
- 3. Pulse sausage in now-empty processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed.
- 4. Heat oil in Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking up meat with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes.
- 5. Add fennel mixture and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. (Fond on bottom of pot will be deeply browned.) Add tomato paste, garlic, and oregano and cook, stirring constantly, until fragrant, about 30 seconds.
- 6. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Add 1 cup water and pureed tomatoes and bring to simmer. Reduce heat to low and simmer gently, uncovered, until thickened, about 45 minutes. (Wooden spoon should leave trail when dragged through sauce.) Season with salt and pepper to taste; cover and keep warm.
- 7. Bring 4 quarts water to boil in large pot (FOR ONE LB PASTA). Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add 3 cups sauce and 1⁄2 cup reserved cooking water to ONE LB of pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Transfer to serving dish. Drizzle with extra oil, sprinkle with Parmesan, and serve. (Remaining 3 cups sauce can be refrigerated for up to 3 days or frozen for up to 3 months).
Nutrition Facts : Calories 447.1, Fat 12.4, SaturatedFat 4.1, Cholesterol 34.1, Sodium 835.1, Carbohydrate 53, Fiber 4, Sugar 4.8, Protein 27.2
More about "sausage hazelnut ragu with celeriac mash recipes"
SAUSAGE RAGU WITH CELERIAC SPAGHETTI BY HEMSLEY
From youtube.com
Author HEMSLEY HEMSLEYViews 4.7K
SAUSAGE AND CELERIAC MASH WITH RED ONION GRAVY RECIPE
From womanandhome.com
ITALIAN SAUSAGE RAGU SAUCE - RECIPETIN EATS
From recipetineats.com
SAUSAGE RAGU RIGATONI (THAT DOESN'T TAKE ALL DAY)
From foodyschmoodyblog.com
GREY SQUIRREL RAGù WITH CELERIAC LASAGNE RECIPE
From greatbritishchefs.com
SAUSAGE & HAZELNUT RAGU WITH CELERIAC MASH | BBC GOOD …
From pinterest.com
SAUSAGE RAGù RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
NIGEL SLATER’S SAUSAGE AND CELERIAC RECIPE | FOOD | THE …
From theguardian.com
GRAMIGNA AL RAGù DI SALSICCIA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
EASY SAUSAGEMEAT RAGU - MY FUSSY EATER | EASY KIDS …
From myfussyeater.com
SAUSAGE & HAZELNUT RAGU WITH CELERIAC MASH – COOKER APP
From cookerapp.com
TODAY’S RECIPE: SAUSAGE & HAZELNUT RAGU WITH CELERIAC …
From pressreader.com
MUSHROOM RAGU LASAGNE WITH CELERIAC BéCHAMEL - VEGAN RECIPE
From vegkit.com
ITALIAN SAUSAGE RAGU RECIPE - PASTA WITH RAGU DI ... - LIFE IN ITALY
From lifeinitaly.com
SAUSAGE & HAZELNUT RAGU WITH CELERIAC MASH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CELERIAC, TRUFFLE AND HAZELNUT SOUP - REBECCA COOKS
From rebeccacooks.net
SAUSAGE RAGU RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
SAUSAGE & HAZELNUT RAGU WITH CELERIAC MASH | RECIPE | BBC GOOD …
From pinterest.co.uk
30-MINUTE SAUSAGE RAGU RECIPE - MASHED
From mashed.com
LASAGNE WITH SAUSAGE RAGU - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
RACHAEL'S PASTA WITH SAUSAGE RAGU RECIPE | RACHAEL RAY
From rachaelray.com
WINTER RECIPE VIDEO: QUICK SAUSAGE RAGU WITH CELERIAC SPAGHETTI
From hemsleyandhemsley.com
SAUSAGE & HAZELNUT RAGU WITH CELERIAC MASH | RECIPE
From pinterest.com.au
HOMEMADE SAUSAGE RAGù RECIPE - SABRINAS ORGANIZING
From sabrinasorganizing.com
SAUSAGE RAGU WITH PARMESAN MASH, - CAPE GRIM TASMANIAN …
From capegrimbeef.com.au
SAUSAGE & HAZELNUT RAGU WITH CELERIAC MASH
From pinterest.ca
HOT SAUSAGE RAGU | EMERILS.COM
From emerils.com
SAUSAGE RAGU | RAGU DI SALSICCIA - PASTA ET AL
From pastaetal.com
HOW TO COOK SAUSAGES - TOP 10 WIKI
From top10wiki.work
SAUSAGE MUSHROOM RAGU AND RIGATONI RECIPE - RACHAEL RAY IN …
From rachaelraymag.com
ITALIAN SAUSAGE RAGU WITH PARSNIP MASH & BRAISED KALE - FIELD ROAST
From fieldroast.com
RAGU RECIPES - BBC GOOD FOOD 410
From mungfali.com
CHESTNUT AND SAUSAGE RAGU | CHRISTMAS RECIPES | TESCO REAL FOOD
From realfood.tesco.com
TODAY’S RECIPE: SAUSAGE & HAZELNUT RAGU WITH CELERIAC …
From pressreader.com
CREAMY CIDER & SAUSAGE BRAISE WITH APPLES & MASH – COOKER APP
From cookerapp.com
JOE'S FAMOUS SAUSAGE RAGU - MODERN HONEY
From modernhoney.com
PARMESAN MASHED POTATOES WITH QUICK SAUSAGE RAGU
From foxeslovelemons.com
VINEYARD SAUSAGES AND CELERIAC MASH - SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love