SAUSAGE AND MUSHROOM RAGU
This rich and hearty pasta can be on the table in 45 minutes! Layers of flavor create a restaurant worthy pasta dinner!
Provided by Pam Greer
Categories Main Course
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 889 kcal, Carbohydrate 81 g, Protein 33 g, Fat 43 g, SaturatedFat 17 g, Cholesterol 101 mg, Sodium 1352 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
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 & 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
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
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.
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.
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
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 STUFFED RAGU MUSHROOMS #RAGU
Ragú® Recipe Contest Entry. An easy to make, tasty stuffed mushroom with just enough spice to make you come back for more.
Provided by Tammy
Categories Sauces
Time 55m
Yield 12-15
Number Of Ingredients 11
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.
SAUSAGE MUSHROOM RAGU AND RIGATONI
Make and share this Sausage Mushroom Ragu and Rigatoni recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 777.7, Fat 43.9, SaturatedFat 14.4, Cholesterol 150.1, Sodium 1280.1, Carbohydrate 65.5, Fiber 4.8, Sugar 6.6, Protein 30.6
More about "sausage mushroom ragu recipes"
MUSHROOM-SAUSAGE RAGù RECIPE - MARCIA KIESEL - FOOD …
From foodandwine.com
3/5 Total Time 30 minsServings 4
MUSHROOM-SAUSAGE RAGU RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 30 mins
SLOW COOKER SAUSAGE RAGU - RECIPES
From honestcooking.com
CHICKEN SAUSAGE AND MUSHROOM RAGU - BIRD'S NEST BITES
From birdsnestbites.com
MUSHROOM-SAUSAGE RAGù - GLUTEN FREE RECIPES
From fooddiez.com
GARGANELLI WITH SAUSAGE AND MUSHROOM RAGU RECIPE | COOKING …
From cookingchanneltv.com
ITALIAN SAUSAGE AND MUSHROOM RAGU WITH PAPPARDELLE | RECIPE
From pinterest.ca
MUSHROOM-SAUSAGE RAGù RECIPE - DELISH
From delish.com
SAUSAGE & MUSHROOM RAGU POLENTA BOARD RECIPE • STEAMY …
From steamykitchen.com
MUSHROOM RAGù RECIPE - SERIOUS EATS
From seriouseats.com
MUSHROOM-SAUSAGE RAGù RECIPE
From crecipe.com
SAUSAGE RAGU SAUCE WITH MUSHROOMS - WELL SEASONED STUDIO
From wellseasonedstudio.com
SAUSAGE AND MUSHROOM RAGU - CHEFTINI
From cheftini.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
SAUSAGE MUSHROOM RAGU AND RIGATONI RECIPE | RACHAEL RAY IN …
From rachaelraymag.com
SPICY MUSHROOM-SAUSAGE RAGù | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
EASY ITALIAN SAUSAGE AND MUSHROOM RAGU WITH GNOCCHI
From cookingforkeeps.com
ITALIAN SAUSAGE AND MUSHROOM RAGU WITH PAPPARDELLE - KATE …
From katecooksthebooks.com
ITALIAN SAUSAGE & MUSHROOM RAGU WITH PAPPARDELLE - THEBROOKCOOK
From thebrookcook.wordpress.com
HOW TO MAKE RIGATONI SAUSAGE MUSHROOM RAGU - THE GRATEFUL …
From thegratefulgirlcooks.com
SAUSAGE AND MUSHROOM RAGù - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
MUSHROOM AND SAUSAGE RAGù WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTINI WITH DOUBLE MUSHROOM AND SAUSAGE RAGù - METRO
From metro.ca
MUSHROOM RAGU - LIDIA
From lidiasitaly.com
SAUSAGE AND MUSHROOM RAGU ~ #SUNDAYSUPPER - ONE SWEET MESS
From onesweetmess.com
MUSHROOMS, SAUSAGE RAGU WITH POLENTA - GIANGI'S KITCHEN
From giangiskitchen.com
ITALIAN SAUSAGE AND MUSHROOM RAGU WITH PAPPARDELLE
From 177milkstreet.com
MUSHROOM & SAUSAGE RAGU WITH POLENTA - EMILY BITES
From emilybites.com
SAUSAGE AND MUSHROOM RAGOUT - GARLIC & ZEST - GARLIC AND ZEST
From garlicandzest.com
MUSHROOM-SAUSAGE RAGU | MYRECIPES RECIPE
From crecipe.com
SIMPLE SAUSAGE AND MUSHROOM RAGU | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CREAMY SAUSAGE AND MUSHROOM RIGATONI - PUMPKIN 'N SPICE
From pumpkinnspice.com
SAUSAGE AND MUSHROOM RAGU WITH OVEN BAKED POLENTA - CHEF …
From chefnotrequired.com
SPICY MUSHROOM SAUSAGE RAGù | PINTEREST
From pinterest.ca
SAUSAGE AND MUSHROOM RAGù WITH POLENTA RECIPE | DELICIOUS.
From deliciousmagazine.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