Sausage Ragu
This Sausage Ragu is a rich and fragrant meaty sauce perfect for pasta. It is easy to prepare and packed with flavor from the slow cooking process. Italian sausages, full of fennel, blend with caramelized vegetables and a mixture of wine, tomatoes, and stock, creating a deeply satisfying dish. This ragu can be made in advance and stored in the fridge overnight, allowing the flavors to meld even further.
In a nutshell.
Difficulty
Medium
Difficulty
Medium
Difficulty
Medium
Cuisine
Italian
Cuisine
Italian
Cuisine
Italian
Feeds
5
Feeds
5
Feeds
5
Meal Type
Dinner
Meal Type
Dinner
Meal Type
Dinner
Ingredients
11
Ingredients
11
Ingredients
11
Prep Time
20 m
Prep Time
20 m
Prep Time
20 m
Cook Time
3 h 30 m
Cook Time
3 h 30 m
Cook Time
3 h 30 m
Rest Time
10
Rest Time
10
Rest Time
10
What you'll need.
Italian Sausage
700 g
Italian Sausage
700 g
Italian Sausage
700 g
Olive Oil
1 tbsp
Olive Oil
1 tbsp
Olive Oil
1 tbsp
Medium White Onions
2
Medium White Onions
2
Medium White Onions
2
Fennel
1 bulb • fresh • finely diced
Fennel
1 bulb • fresh • finely diced
Fennel
1 bulb • fresh • finely diced
Carrot
2 • finely diced
Carrot
2 • finely diced
Carrot
2 • finely diced
Garlic Cloves
3
Garlic Cloves
3
Garlic Cloves
3
Fennel Seeds
1 tbsp • crushed in a pestle & mortar
Fennel Seeds
1 tbsp • crushed in a pestle & mortar
Fennel Seeds
1 tbsp • crushed in a pestle & mortar
Thyme
1 sprig
Thyme
1 sprig
Thyme
1 sprig
White Wine
1 glass
White Wine
1 glass
White Wine
1 glass
Tomato Paste
tbsp
Tomato Paste
tbsp
Tomato Paste
tbsp
Plum Tomatoes
1 tin • peeled
Plum Tomatoes
1 tin • peeled
Plum Tomatoes
1 tin • peeled
Kitchen gear.
Heavy Bottomed Pan
1
Heavy Bottomed Pan
1
Heavy Bottomed Pan
1
Pestle & Mortar
1
Pestle & Mortar
1
Pestle & Mortar
1
Spatula
1
Spatula
1
Spatula
1
Chef's Knife
1
Chef's Knife
1
Chef's Knife
1
Cutting Board
1
Cutting Board
1
Cutting Board
1
Measuring Cup
1
Measuring Cup
1
Measuring Cup
1
Slow Cooker
1
Slow Cooker
1
Slow Cooker
1
Oven
1
Oven
1
Oven
1
How to make it.
1
Peel the sausages and add the meat into a heavy bottomed pan. Turn the heat to medium-high and break the meat up with a spatula. Cook for 10-15 minutes until golden brown and the fat has rendered out. Remove the sausage meat from the pan and set aside.
1
Peel the sausages and add the meat into a heavy bottomed pan. Turn the heat to medium-high and break the meat up with a spatula. Cook for 10-15 minutes until golden brown and the fat has rendered out. Remove the sausage meat from the pan and set aside.
1
Peel the sausages and add the meat into a heavy bottomed pan. Turn the heat to medium-high and break the meat up with a spatula. Cook for 10-15 minutes until golden brown and the fat has rendered out. Remove the sausage meat from the pan and set aside.
2
Add olive oil to the pan. Add finely diced onion, fennel, and carrot. Cook over medium-high heat until starting to brown and caramelize, roughly 15 minutes.
2
Add olive oil to the pan. Add finely diced onion, fennel, and carrot. Cook over medium-high heat until starting to brown and caramelize, roughly 15 minutes.
2
Add olive oil to the pan. Add finely diced onion, fennel, and carrot. Cook over medium-high heat until starting to brown and caramelize, roughly 15 minutes.
3
Add minced garlic, crushed fennel seeds, and thyme. Cook for 3 more minutes until fragrant.
3
Add minced garlic, crushed fennel seeds, and thyme. Cook for 3 more minutes until fragrant.
3
Add minced garlic, crushed fennel seeds, and thyme. Cook for 3 more minutes until fragrant.
4
Bring the mixture to a simmer, cover with a lid, and cook in a fan oven at 150°C (285°F) for 3-4 hours. Check every hour, stirring and adding more stock if it looks dry. The longer it cooks, the richer and more tender the sauce will be.
4
Bring the mixture to a simmer, cover with a lid, and cook in a fan oven at 150°C (285°F) for 3-4 hours. Check every hour, stirring and adding more stock if it looks dry. The longer it cooks, the richer and more tender the sauce will be.
4
Bring the mixture to a simmer, cover with a lid, and cook in a fan oven at 150°C (285°F) for 3-4 hours. Check every hour, stirring and adding more stock if it looks dry. The longer it cooks, the richer and more tender the sauce will be.
5
Mix the ragu with your cooked pasta of choice. Enjoy!
5
Mix the ragu with your cooked pasta of choice. Enjoy!
5
Mix the ragu with your cooked pasta of choice. Enjoy!
Macro bites.
Calories
550 kCal
Calories
550 kCal
Calories
550 kCal
Carbs
20 g
Carbs
20 g
Carbs
20 g
Fat
35 g
Fat
35 g
Fat
35 g
Protein
25 g
Protein
25 g
Protein
25 g
Safety first.
Wash Your Hands
Wash Your Hands
Wash Your Hands
Food Safety
Food Safety
Food Safety
Proper Cooking
Proper Cooking
Proper Cooking
Knife Safety
Knife Safety
Knife Safety
Hot Surfaces
Hot Surfaces
Hot Surfaces
Cleaning
Cleaning
Cleaning
Storage
Storage
Storage
The easiest peasiest lemon squeeziest way to cook at home.
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