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!

Source: Emeril Lagasse