Sausage ragout: make a lot of it and use it in various preparations

Sausage ragout: a versatile preparation that allows you to use it in different recipes, see

A delicious sauce, with a tasty seasoning base to serve with various dishes, such as pasta or polenta.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 01:15

Interval: 00:45

TOOLS

1 kettle, 1 cutting board(s), 2 bowls, 1 frying pan(es), 1 auxiliary bowl or plate, 1 spatula(s)

EQUIPMENT

conventional + processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Sausage Ragout Ingredients:

– 175 g of minced meat (or minced soft leg)

– 175 g of smoked, minced or processed pepper sausage

– olive oil to taste (or oil)

– 20 g of bacon, without skin

– 1/3 unit of onion, diced large

– 1/3 carrot(s), peeled into pieces

– 1/3 celery stalk(s), cut

– 30 ml of dry red wine

– 1/3 glass of unsweetened tomato puree (the glass is 680g)

– 1/3 can of diced peeled tomatoes with juice

– 1/3 cup(s) boiling water + a little to soften if necessary

– 1 unit(s) of laurel

– 1 sprig(s) of basil

– Salt to taste

– pepper to taste. ^THE

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. Due to its versatility, this recipe can be made in larger quantities and frozen for later use.
3. Put a kettle of water on to boil.
4. Remove the skin from the bacon and cut it into large cubes (it will be processed).
5. Peel the onion and cut it into pieces.
6. Wash the celery and carrot, peel the carrot and cut them both into non-uniform pieces.
7. Prepare the seasoning base for your ragù, which is called Battuto: put the bacon cubes, the onion, the carrot and the celery slices in the food processor and process them until they form a paste. Set aside in a bowl.
8. Remove the skin from the sausage, chop it and set it aside in another bowl.

PREPARATION:

Sausage ragout (brown the meat):

1. Place a skillet over medium-high heat to heat.
2. When hot, add the olive oil or oil.
3. Add the minced meat, season with salt and pepper and brown it until golden: depending on the quantity you prepare, do it gradually so that the meat does not release too much water and cooks instead of browning.
4. When it is golden, season with salt and pepper and set it aside on a serving plate.
5. Then, in the same pan, add more fat if necessary and brown the Calabrian sausage, again in stages depending on the quantity.
6. Remove and reserve on a serving platter.

Pepper ragout (skip the mince):

1. Lower the heat to medium. Drizzle the pan with a little more olive oil or oil (check as needed) and add the “battato” – the processed mixture of vegetables and bacon and fry for a few minutes – just enough so that it starts to brown.
2. Throughout this process, scrape the bottom of the pan well with a spatula to extract all the flavors of the meat and vegetables.
3. Return the meat and sausage to the pan and stir well to blend the flavors.
4. Pour in the wine, raise the heat to high and stir until the alcohol evaporates (about 1 or 2 minutes).

Sausage ragout (prepare the sauce):

1. Add the tomato puree and the peeled tomatoes with the juice, mix and bring back to the boil.
2. Add a little boiling water (see quantities in the ingredients), the bay leaf(s) and the basil stems.
3. Check the salt and pepper and reduce the heat to medium.
4. Cover and cook for about 15 minutes.
5. Then remove the lid and continue cooking for another 20-30 minutes or until the meat is well cooked and the sauce is thick.
6. Remove the bay leaves and basil stems.
7. The consistency of the sauce can vary depending on the recipe: the suggestion is to make it thicker (without excess liquid).
8. Use it with your favorite dish (adjust the consistency with more boiling water if necessary) or freeze it for later use.

FINALIZATION AND ASSEMBLY:

1. Serve the sausage ragù with your favorite pasta or polenta.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.