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Few things are as comforting as a bowl of rich, slow-simmered ragu tossed with perfectly cooked pasta. This Sausage Ragu Pasta is a game-changer—bursting with deep, savory flavors, aromatic herbs, and just the right touch of heat. Made with juicy sausage, red wine, and fragrant fennel seeds, this dish brings restaurant-quality flavor straight to your kitchen. Plus, it’s easy to make ahead, perfect for meal prep, and absolutely irresistible!
The Secret to a Perfect Ragu? Sausage and Simplicity!
Did you know that ragu is one of Italy’s most beloved pasta
sauces, dating back centuries? Unlike Bolognese, which uses minced beef, ragu
often features sausage or slow-cooked meats for extra depth of flavor.
The key to this dish lies in removing the sausage casing—allowing the
seasoned meat to infuse the sauce beautifully. Add in a splash of red wine, sweet
carrots, and fragrant thyme, and you have a pasta sauce that’s rich,
slightly sweet, and utterly satisfying. Serve it over your favorite pasta with fresh
basil and Parmesan, and you’ve got a meal that’s perfect for any occasion!
Sausage Ragu Pasta Recipe
Servings: 4-5
Ingredients:
- 1
tbsp olive oil
- 1
onion, finely diced
- 1
carrot, grated
- 1
tbsp minced garlic
- 500g
(1.1 lb) sausage meat (casings removed)
- 1
can (400g/14oz) diced tomatoes
- 1½
cups (375ml) beef stock
- ½
cup (125ml) red wine
- 2
tbsp tomato paste
- ½
tsp fennel seeds
- ½
tsp salt (adjust to taste)
- ¼
tsp black pepper
- ¼
tsp chili flakes
- 1
tsp sugar
- ½
tsp dried thyme
- 2
bay leaves
- 350g
pasta ,Fettuccine
- Parmesan
cheese & basil leaves (optional, for garnish)
Instructions:
- Prepare
the vegetables: Finely dice the onion, grate the carrot, and mince the
garlic. Set aside.
- Remove
sausage casing: If using whole sausages, make a small slit along the
casing and peel it off. Discard the casing and crumble the sausage meat
into small pieces.
- Cook
the aromatics: Heat 1 tbsp of oil in a large pan over medium heat. Add the
diced onion and cook for 3 minutes until soft. Stir in the minced garlic
and cook for 1 more minute until fragrant.
- Brown
the sausage: Add the sausage meat and fennel seeds to the pan. Cook for 5-6
minutes, breaking up the meat with a wooden spoon, until browned.
- Build
the sauce: Pour in the diced tomatoes, beef stock, red wine, and tomato
paste. Stir in the thyme, bay leaves, chili flakes, and sugar.
- Simmer:
Bring the sauce to a gentle boil, then reduce to a simmer for 15-30
minutes, stirring occasionally. Taste and adjust with salt and black
pepper as needed.
- Cook
the pasta: While the ragu is simmering, bring a pot of salted water to a
boil. Cook the pasta according to package instructions until al dente.
Drain and set aside.
- Combine:
Remove the bay leaves from the sauce. Toss the cooked pasta into the
sauce, ensuring it is well coated.
- Serve:
Plate the pasta and top with Parmesan cheese and fresh basil if desired.
Enjoy!
Tips for the Best Sausage Ragu Pasta
✔ Choosing the Right Sausage:
Use Italian-style sausage for authentic flavor. If unavailable, a mix of
pork and beef sausage works well. Want it spicier? Go for a hot sausage
variety!
✔ Make-Ahead & Freezing: This ragu stores
well! Keep it in the fridge for up to 4 days or freeze for up to 3
months. Reheat gently on the stovetop with a splash of stock or water.
✔ Dietary Adjustments: Substitute pork sausage
with chicken or turkey sausage for a lighter version. For a vegetarian
take, swap sausage for mushrooms and lentils.
Wrap-Up
This Sausage Ragu Pasta is a must-try for pasta
lovers who crave bold, rich flavors in every bite. Whether you're cooking for a
cozy night in or meal prepping for the week, this hearty dish delivers comfort,
flavor, and satisfaction. Give it a try and let me know how you like it in
the comments!
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