Sunday, September 12, 2010

Hot Sausage Ragu

Now that its been a little chilly here in Southern California I thought Ragu would be perfect for Sunday night dinner. This is an Emeril Lagasse recipe with a few additions of my own. I've been making this recipe for a few years now and it's always a big at my house and is perfect with any type of pasta, especially lasagna. Enjoy!

Hot Sausage Ragu
  • 2 teaspoons olive oil
  • 1/2 pound hot Italian sausage (or 1/4 pound hot sausage and 1/4 pound sweet sausage)
  • 1/2 ground beef
  • 1/2 cup minced yellow onions
  • 1/2 cup minced bell pepper
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
  • 1 (15-ounce) can whole peeled tomatoes, chopped, juices reserved
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 1/4 cup heavy cream
  • Pinch sugar
In a medium pot, heat the olive oil over medium heat. Add sausage, beef and cook, stirring, until brown and the fat is rendered, about 4 minutes. Add the onions, bell peppers, garlic, crushed red pepper salt, basil, oregano and black pepper, and bay leaf, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well. Bring to a simmer and cook, uncovered; stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick. Remove from the heat, and cover until needed.
Photobucket

1 comments:

J. At Your Service said...

Mmm....I may have to try this. Big O LOVES pasta!! He loves hot italian sausage too (sausage in general actually), so he would love this!

Related Posts with Thumbnails