Sausage Ragu (Ragu Di Salsiccia) |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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In '1,000 Italian Recipes' by Michele Scicolone Ingredients:
1 lb plain italian sausage |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/2 cup dry white wine |
3 lbs fresh plum tomatoes, peeled, seeded, and chopped (or 28 oz. can imported italian peeled tomatoes with their juice, passed through a food mill) |
salt |
fresh ground black pepper |
3 -4 fresh basil leaves, torn into bits |
Directions:
1. Remove the sausage from the casings.
2. Chop the meat finely.
3. In a large pot, heat the oil over medium heat.
4. Add the sausage meat and the garlic.
5. Cook, stirring often, until the pork is lightly browned, about 10 minutes.
6. Add the wine and bring to a simmer.
7. Cook until most of the wine evaporates.
8. Stir in the tomatoes and salt/pepper to taste.
9. Bring to a simmer.
10. Decrease heat to low.
11. Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
12. Stir in the basil just before.
13. Serve hot over cooked hot pasta.
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