Italian Sausage Ragu
This one's for your next pasta dinner: a powerful pasta sauce with italian sausage. Turn leftover cooked sausage into a tomato sausage ragu!
Ingredients
- 9 oz dry pasta (250 g)
- 10,5 oz spicy Italian beef sausages (300 g), fresh or cooked
- ½ cup beef stock (120 ml)
- 10,5 oz canned chopped tomatoes (300 g)
- ¼ cup red wine (60 ml)
- fatty chunk serrano ham optional
- 1 tbsp tomato paste
- 1 tsp fennel seeds
- 3 bay leaves
- 5 sprigs fresh thyme
- 1 tsp dried oregano
- 1 large garlic clove peeled
- 2 tbsp parmesan cheese shaved
- pepper
- salt
Instructions
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Chop the cooked sausages up finely. If you use fresh sausages, remove the mince and discard the casings. Then add the chopped sausage meat to a large pan together with the garlic, canned tomatoes, tomato paste, thyme, oregano, beef stock, chunk of serrano ham (optional), bay leaves and a good dash of pepper and salt.
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Place the pan over high heat until boiling. Then stir well and turn the heat lower to medium. Cover the pan and let the pasta sauce cook for 45 minutes. Stir regularly. In the meantime cook the pasta until it is al dente and strain it.
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Then refresh the pasta under cold running tap water to stop the cooking process. Once the sauce is ready, check the seasoning and add extra pepper or salt to taste.
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Then add the cooked pasta to the sausage sauce.
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Stir well. Then scoop the pasta and meat sauce onto plates and sprinkle with the shaved parmesan cheese. Finish with a dash of freshly ground black pepper. Serve piping hot.
