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
SAUSAGE RAGU
This recipe is from emeril live, its really good. It can be eaten with penne or with a cheese filled ravioli.
Provided by julz654
Categories Meat
Time 35m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 14
Steps:
- Add sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes.
- Add the onions, garlic, crushed red pepper salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well.
- Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick.
Nutrition Facts : Calories 205.7, Fat 14.2, SaturatedFat 5.9, Cholesterol 35.1, Sodium 870.4, Carbohydrate 9.8, Fiber 1.6, Sugar 4.8, Protein 8.8
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