Sausage ragù is a very tasty sauce perfect for Sunday lunch or special occasions. It is quicker to prepare than traditional ragù and can be paired with various types of pasta or polenta.
Score the sausage with a knife, remove the casing and crumble it.
Sauté celery, carrot and onion in extra virgin olive oil.
Add the sausage and brown it.
Add the red wine, tomato paste and dissolve it with a spoon.
Pour in the tomato purée, a glass of water, adjust the salt, cover and cook for 50 minutes.
Season the pasta with the sausage ragù and serve.
(OPTIONAL) Add a pinch of pepper before serving.
Pot
Cutting board
Knife
Sausage ragù can be stored in the refrigerator for a few days or in the freezer for longer.
Italia, Campania
| Energy (kcal) | 88.69 |
| Carbohydrates (g) | 4.75 |
| of which sugars (g) | 3.63 |
| Fat (g) | 5.42 |
| of which saturates (g) | 1.97 |
| Protein (g) | 3.84 |
| Fibre (g) | 1.07 |
| Salt (g) | 0.57 |
