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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