Sunday, December 5, 2010

Sweet and Hot Sausage Ragu

I have been making this recipe for years now and it is a family favorite. I remember seeing Emeril cook this on Food Network and I could tell just by looking at it that it was to die for. This ragu is thick, hearty and chock full of flavor.

Sweet and Hot Sausage Ragu

  • 1/4 pound pancetta, cubed (I bought it near the deli section of my store pre-cut)
  • 2 tablespoons extra virgin olive oil
  • 1/2 pound sweet sausage, casing removed
  • 1/2 pound hot sausage, casing removed
  • 1 large red onion, chopped in a large dice
  • 1 tablespoon minced garlic
  • 1 cup roughly chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 2 28oz cans diced plum tomatoes
  • 1/2 cup red wine
  • salt & pepper to taste
  • pasta of your choice (I chose an egg noodle but any wide noodle will work)
  • parmesan cheese to garnish
Heat olive oil in a large pot and add the pancetta. Cook over medium heat for 4-5 minutes or until it is rendered.

Add both the sweet and hot sausage to the pan and break it up with a wooden spoon. Cook sausage for 5-7 minutes or until it is cooked through.

Add the onion, garlic, basil, parsley, tomatoes and wine. Stir to incorporate. Continue cooking over medium heat, stirring occasionally, for 30 minutes.

After it has cooked for thirty minutes it looks more like this. So delicious!

Serve over your favorite pasta.

Don't forget to pour yourself a nice glass of wine with dinner!


Fun and Fearless in Beantown said...

This sweet and hot sausage ragu look delicious and perfect for a cold winter night!

Vicki said...

Making this one as Ken will eat it!

BakingWithoutABox said...

Thick with a kick. What more could you ask for. Beautiful sauce! Great job!

Tes said...

This sounds like a comforting dinner recipe. It sounds so perfect for my family :)

Terri said...

Farrah, how do you know what brand or kind of wine to get. i don't drink it so i don't normally have it or know what to use. thanks, terri

Farrah said...

Terri - A good safe bet would be to go with a Pinot Noir. It doesn't have to be anything super expensive. Usually you can find a decent bottle for $10-$14. I really like the Joseph Carr Pinot. It is not too expensive, but it has great flavor. Or you could go to the liquor store and ask them for a decent red cooking wine that isn't too expensive. :)

Post a Comment