Hot Italian Ragu. How To Make Beef Ragu - Step By Step. The ragu starts like a lot of Italian sauces, stews and soups, with Il Soffritto. How to Make A Real Ragu: A Traditional Recipe from Italy You Can Easily Make at Home Few things celebrate Italy more than a traditional recipe for an authentic ragu sauce.
Italian Beef Ragu A staple of northern Italy, a ragu is a thick, full-bodied meat sauce that usually contains beef, tomatoes, onions, celery, carrots, and garlic. The already flavorful sauce is then further enhanced with wine and herbs. Hot Italian sausage is the star ingredient of this sausage ragu which lends rich layers of flavor simmered with mild tomatoes and seasoned vegetables. You can cook Hot Italian Ragu using 11 ingredients and 5 steps. Here is how you cook that.
Ingredients of Hot Italian Ragu
- Prepare 8 oz of sliced white mushrooms chopped.
- Prepare 1 cup of fine diced carrots.
- It's of Small to medium onion fine chopped.
- Prepare 4 of large garlic cloves minced.
- You need 1 oz of pack of fresh basil fine chopped.
- It's 6 tbsp of butter.
- You need 1 lb of hot Italian sausage.
- Prepare 35 oz of can cento Italian peeled tomatoes with basil.
- You need 2-3 tbsp of tomato paste.
- Prepare of White balsamic vinegar.
- Prepare of Salt,pepper and sugar.
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. One of Italy's most versatile sauces is the ragu Bolognese. Originating in the Emilia-Romagna region, this rich and delicious sauce can be used for a variety of dishes. If making homemade sausage, combine meat with wine and seasonings, and chill several hours or overnight before using for flavors to combine.
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..
Heat olive oil in Dutch oven or deep skillet over medium-high heat. Season with salt and pepper to taste. This Sausage Ragu gets its incredible flavour from the Italian sausages - and cooking it long and slow Cooked long and slow, starting with the classic soffritto which might sound fancy but it just refers to sautéing onions, garlic, celery and carrots over low heat to make them beautifully sweet. One of the star ingredients in this ragu has to be the Hot Italian Sausage. Oh my heavens, this stuff is good.
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