Tantalizing Sausage Ragu Sauce
Sausage Ragu – How to slowly cook an easy and tantalizing Italian sauce
Nothing else will do when you’re craving an Italian based meat sauce. This slow cooked Sausage Ragu does so much more than just fit the bill – it is deliciously meaty and nuanced. It’s a giant step above traditional meat sauce. The ingredients aren’t unusual, and it’s not a hard thing to put together. What you need? A little bit of time. (And thyme, but that’s for later.)
Sausage Ragu or Bolognese?
You’ve probably heard of both Ragu and Bolognese. What’s the difference? The Subtle but Powerful Difference:
Ragu is not Bolognese. It’s true that both are Italian favorites, both are sauces made with meat, but’s it’s also true that they are different.
Ragu is also a meat-based Italian sauce and stay with me here, is a distinct variation of Ragu. Most people think of Ragu as a tomato sauce, but it’s actually a meat-based (veal, beef, lamb, pork, fish or poultry) sauce with a small amount of tomato sauce added to it. Ragu sauce has more meat and minced elements, specifically minced carrot, celery and pancetta…also known as soffritto, and is made with wine, beef broth, and usually a little bit of heavy cream or milk poured in it to lighten the color and enrich the flavor.Alpine Bakery and Trattoria
Ragu alla Bolognese or Bolognese is a variation of Ragu and the most popular version of Ragu. Bolognese sauce originated in Bologna, Italy and dates all the way back to the 15th century.
Slow cooker or oven?
The advantage to the slow cooking is that you can make this early in the day and have plenty of time to put dinner together. Sausage is more economical than other meats, so this soon-to-be-family favorite can grace your menu weekly! Sausage Ragu is perfect for entertaining – especially a crowd!
Dice the carrots and onions into pieces about the same size.
Saute the sausage until it’s cooked through, and add the onion and carrots to cook for a few minutes.
Stir in the garlic and herbs then add in the red wine and milk.
Finally, add the tomato sauce and the grated Parmesan cheese.
Now for the cooking. I put the whole shebang into my crockpot (affiliate links follow) and cook on high for about 3 hours, but you can cook Sausage Ragu in a 350 degree oven for about the same amount of time. In either case, bring the Sausage Ragu to a slow boil before transferring it to the crockpot or oven. Using the crockpot means the kitchen doesn’t heat up, a great trick during the summer.
Serve this in a big bowl and eat family style – put the sauce in the bottom then add the drained pasta on top. A little more sauce and a hearty toss with your trusty turquoise tongs and a shaving of Parmesan cheese with your favorite vegetable peeler and you’re ready to eat!
Sausage Ragu
Ingredients
- 2 pounds Hot Italian Sausage, casing removed
- 1 large Onion, chopped in 1/4" dice
- 2 large Carrots, peeled and chopped into 1/4" dice
- 2 Garlic Cloves, chopped finely
- 2 Bay Leaves
- 3-4 sprigs Fresh Thyme
- 1 cup Whole Milk
- 1/2 cup Red Wine
- 1 can Tomato Sauce (28.5 ounces)
- 1 pinch Red Pepper Flakes (to taste)
- 1/2 cup Grated Parmesan Cheese, plus additional shaved cheese for serving
Instructions
- Cook sausage in large dutch oven until almost cooked through. Add the onions and carrots for the last few minutes of browning.
- Add the garlic, the bay leaves, thyme and red pepper flakes and stir well.
- Add milk, wine, and tomato sauce and stir well again. Add grated Parmesan cheese and bring to a slow boil.
- Cook for three hours on high in a crock pot or three hours in a 350 degree F oven.
- Taste for seasoning when cooked – add kosher salt if needed. Serve with long pasta (such as fettuccine or spaghetti) or on top of polenta. Shave Parmesan cheese on top of cooked sauce.
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