Spicy Italian Sausage Ragu

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Spicy Italian Sausage Ragu

Spicy Italian Sausage Ragu

Yields: 6 Servings 

Ingredients:

  • 2 (14.5 ounce) cans diced tomatoes
  • 1 pound spicy Italian sausage
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup fresh basil leaves, chopped
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound pasta
  • Parmesan cheese, freshly grated, for garnish

 

Preparation:

Place a large Dutch oven over medium heat. Add the extra-virgin olive oil and brown the sausage, breaking it apart with your spoon.

Spicy Italian Sausage Ragu    Spicy Italian Sausage Ragu

Add the onions and garlic then sauté another 5 minutes to soften the onions.

Spicy Italian Sausage Ragu

Add in the tomatoes, chopped basil, wine, tomato paste, sea salt, and freshly ground black pepper, to taste. Bring to a boil, then cover, lower the heat and simmer for 1 hour.

Spicy Italian Sausage Ragu   Spicy Italian Sausage Ragu

Remove the lid and simmer another 15-20 minutes. Meanwhile, cook the pasta according to the package instructions.

Spicy Italian Sausage Ragu

Drain the pasta and serve with a hearty amount of the ragu, topped with freshly grated Parmesan cheese.

Spicy Italian Sausage Ragu

 

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Spicy Italian Sausage Ragu

Spicy Italian Sausage Ragu
  • Author:
  • Yield: 6 Servings
  • Cuisine: Italian

Ingredients

  • 2 (14.5 ounce) cans diced tomatoes
  • 1 pound spicy Italian sausage
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup fresh basil leaves, chopped
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound pasta
  • Parmesan cheese, freshly grated, for garnish

Notes

Place a large Dutch oven over medium heat. Add the extra-virgin olive oil and brown the sausage, breaking it apart with your spoon.

Add the onions and garlic then sauté another 5 minutes to soften the onions.

Add in the tomatoes, chopped basil, wine, tomato paste, sea salt, and freshly ground black pepper, to taste. Bring to a boil, then cover, lower the heat and simmer for 1 hour.

Remove the lid and simmer another 15-20 minutes. Meanwhile, cook the pasta according to the package instructions.

Drain the pasta and serve with a hearty amount of the ragu, topped with freshly grated Parmesan cheese

Nutrition

  • Serving Size: 6
  • Calories: 808
  • Sugar: 9.1g
  • Sodium: 807mg
  • Fat: 22.7g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 119g
  • Fiber: 7.3g
  • Protein: 32.8g
  • Cholesterol: 23mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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