Sausage Ragu
A rich Italian Ragu.
- Yield: Serves 6
- Preparation Time: 15 Minutes
- Cooking Time: 45 Minutes
Ingredients
- 750g pork & fennel sausages
- 150g thick-cut pancetta, diced
- 2 brown onions, peeled and diced
- 6 cloves garlic, peeled and finely chopped
- 1 medium carrot, diced
- 3 celery stalks, finely sliced
- 2 bay leaves
- ½ tsp dried chilli flakes
- ½ tsp fennel seeds
- 2 tbsp tomato paste
- 400ml red wine
- 600ml chicken stock
- 400g tinned crushed tomatoes
- 3 sprigs rosemary
- 2 sprigs oregano
- Pasta for each person, such as pappardelle
- Salt & pepper
- 60ml extra virgin olive oil
Directions
- For this rich Ragu, half the work is done before you start, thanks to the pork and fennel sausages, preferably bought from a good Italian butcher. Already cured and seasoned, they inject instant flavour into the braise. Serve this with any pasta — gnocchi or pappardelle are my favourites. This recipe can also be the base of a spectacular lasagne, as I discovered one desperate Sunday: add two extra tins of tomatoes and layer the ragu with pasta sheets and bechamel sauce.
- Remove skins from sausages and crumble meat. Heat a heavy-based pot over medium heat, then add sausage meat and pancetta. Fry until golden brown, stirring every few minutes. Don’t worry if you get some sticky, crunchy bits — it’s all flavour.
- Add onion, garlic, carrot, celery, bay leaves, dried chilli and fennel seeds. Stir well. The vegetables will sweat a little and ease the crusty, caramelised pieces from the bottom of the pot.
- Cook gently for 15 minutes, stirring every few minutes, until vegetables are soft and slightly caramelised. Add tomato paste and red wine and bring to a simmer. Add stock, tomatoes, rosemary and oregano, and continue to simmer for about 45 minutes on low heat, until the sauce has a thick, intense consistency. Cook pasta according to packet instructions.
- When cooked, season Ragu carefully (the sausages will already be salted), then add olive oil and cooked pasta. Bring pot to the table to serve.
