Hot Italian Ragu. Hot Italian sausage is the star ingredient of this sausage ragu which lends rich layers of flavor simmered with mild tomatoes and seasoned vegetables. As if the sausage ragu wasn't good enough alone, it is served poured over creamy polenta with melted parmesan cheese which this dish over the top, literally. How To Make Beef Ragu – Step By Step.
Add to that a long, slow simmer and you create a sauce that is flavorful and delicious from the very simplest of ingredients. Italian cooking is a prime example of how food can taste amazing without costing a fortune. Season with salt and pepper to taste. You can have Hot Italian Ragu using 11 ingredients and 5 steps. Here is how you cook that.
Ingredients of Hot Italian Ragu
- You need 8 oz of sliced white mushrooms chopped.
- You need 1 cup of fine diced carrots.
- Prepare of Small to medium onion fine chopped.
- You need 4 of large garlic cloves minced.
- It’s 1 oz of pack of fresh basil fine chopped.
- It’s 6 tbsp of butter.
- It’s 1 lb of hot Italian sausage.
- You need 35 oz of can cento Italian peeled tomatoes with basil.
- It’s 2-3 tbsp of tomato paste.
- It’s of White balsamic vinegar.
- Prepare of Salt,pepper and sugar.
The secret to great Ragu sauce is low and slow; Don't rush the cooking process! A good food processor is necessary unless you love chopping. Few things celebrate Italy more than a traditional recipe for an authentic ragu sauce. In honour of Italy week, here's a golden oldie from my earlier blogging days: how to make a real ragu.
Hot Italian Ragu instructions
- Add butter to a heavy bottom cast iron pot until melted and then add the onion, mushrooms, carrots, couple pinches of salt and some pepper and sauté until soft..
- Then add the garlic and a splash of the vinegar and continue cook until all is caramelized (this takes time and you don’t want the mix to stick so watch your heat and take your time).
- Once caramelized add the sausage and continue to fold the mix together while constantly breaking the sausage up and cooked through.
- Hand crush the tomatoes into the pot and add the residual sauce in the can. Add two healthy tbsp of tomatoes paste, the basil and season with pinches of salt and then sugar to balance the acidity..
- Bring to a simmer, cover and lower the heat and cook for about 45 minutes. Check seasoning and then cook for an additional 30 uncovered and serve with whatever pasta you prefer with it, here I did cheese tortellini..
My knowledge about food and Italy has come a long way since then. But the recipe remains as good as ever. Ragù di carne is the classic Italian meat sauce and, while there are many different regional versions, this one has a Tuscan spin. As with most good Italian sauces, it starts with an Italian soffritto—finely chopped carrot, celery, and onion sautéed in olive oil—that is basically the same thing as the French mirepoix. Let's break it down: Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes.