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Sausage Italian Ragu Meat Sauce Recipe

   
 

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     Sausage Italian Ragu Meat Sauce

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 minutes

Ingredients
sausage - 1 pound sweet Italian or bulk
onion - 1 minced
carrot - 1 minced
celery - 1 stalk minced
parsley - 1/4 cup minced flat-leaf and a bit more for garnish
tomatoes - 1 28oz can whole preferable San Marzano with its juice
tomato paste - 3 tbls
rosemary - 1 large sprig fresh
thyme - 1 sprig fresh
 
salt
pepper
pasta - 1 pound tubular
parmesan - freshly grated for garnish
olive oil

Instructions
split open sausage casings and crumble into heavy skillet. If not enough fat to coat bottom of pan put in a bit of olive oil. Saute meat until opaque (do not brown) about 5 minutes. Add onion, carrot, celery and parsley. Stir and drizzle more olive oil if dry. Cook over low heat stiring often until vegtables are beginning to caramelize and meat is toasty brown. This may tak 40 minutes, but essential to the final flavors.
Add tomatoes and theri juice, breaking them up with your hands. Bring to simmer then add thyme and rosemary and let simmer uncovered until thickened and pan is almost dry, about 20 to 25 minutes.
Mix tomato paste with 1 cup of hot water. Add to pan and reduce heat to very low and continue to cook until ragu is velvety and dark red, about 10 minutes more. Remove herb sprigs, sprinkle black pepper and stir and taste.


Originally Submitted
11/4/2015





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