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Ingredients
Scale
- 2 pounds ground italian sausage
- 1 medium sweet onion small diced
- ¾ cup finely chopped carrot
- ½ cup finely chopped celery
- 1 teaspoon finely chopped fresh thyme
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cloves garlic minced
- 6 ounces tomato paste
- 1 cup red wine such as pinot noir
- 1 cup chicken stock
- 15 ounces tomato sauce
Instructions
- Preheat the oven to 200 degrees F.
- In a Dutch oven or large pot over medium heat, cook and crumble the sausage until there is no pink left, about 8-10 minutes.
- Remove the sausage and place it in a bowl, reserving the drippings in the pot.
- Add the onion, carrot, celery, thyme, rosemary, salt, and pepper to the pot.
- Stir well and cook until softened over medium-low heat, approximately 8-10 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds.
- Stir in the tomato paste and mix well with the vegetables, cooking for 2 minutes while stirring constantly.
- Deglaze the bottom of the pot with the wine, scraping well to incorporate any browned bits.
- Add the chicken stock and stir to combine all the ingredients.
- Return the cooked sausage and tomato sauce to the pot, stirring well to mix everything.
- Bring the mixture to a simmer, cover, and transfer the pot to the oven to cook for 1 hour.
- After an hour, give it a stir and return it to the oven for an additional 30 minutes to thicken slightly.
- Serve the sausage ragu with your favorite pasta or over polenta.
Notes
For a richer flavor, use a full-bodied red wine.
Feel free to add crushed red pepper flakes for a spicy kick.
This ragu can be made in advance and reheated for a quick meal.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg