Sousage rague for pasta and creamy polenta: versatile

Bick and tasty sausage sauce, perfect for pasta and polenta. Easy, delicious and tasty recipe – Test

A delicious sauce with a tasty spice base to be served with various dishes, such as pasta or polenta.

Enter for 2 people.

Classic (without restrictions), low carbohydrate, gluten -free carbohydrate, gluten -free and lactose lactose

Preparation: 01:15

Interval: 00:45

Tools

1 kettle, 1 border (s), 2 bowl (s), 1 pan (s), 1 bowl or auxiliary crossbar, 1 spatula (s)

EQUIPMENT

Conventional processor

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Raguiça ragua ingredients:

– 175 g of minced meat (or soft ground cushion)

– 175 g of smoked peppers, ground or transformed

– olive oil to taste (or oil)

– 20 g bacon, without leather

– 1/3 unit (S) onion, in large cubes

– 1/3 unit (s) carrot, peeled (s) in pieces

– 1/3 Stalk (s) of celery, cutting (S)

– 30 ml of dry red wine

– 1/3 glass (S) Sugar Tomato Passada (the glass is 680 g)

– 1/3 can (s) diced cubes with juice

– 1/3 cup (s) of boiling water + a little to give the point if necessary

– 1 unit (s) bay leaf

– 1 branch (i) of basil

– Go up to taste

– Pepe to taste. ^THE

Pre-repair:

1. Separate the ingredients and tools from the recipe.
2. Because of its versatility, this recipe can be made in greater quantities and frozen for subsequent use.
3. Put a kettle with boiling water.
4. Remove the skin from the bacon and cut into large cubes (it will be processed).
5. Peel the onion and cut into pieces.
6. Wash the celery and carrot, peel the carrot and cut both into non -uniform pieces.
7. Create the spice base of your Ragu, which is called beaten: put the cubes of bacon, onion, carrots and celery slices in the processor and the process until it forms a folder. Book in a bowl.
8. Remove the skin from the sausage, process to grind and set aside in another bowl.

PREPARATION:

Raguça Ragu (Marrone La flesh):

1. Bring a pan over medium-high heat.
2. When it’s hot, add olive oil or oil.
3. Add the minced meat, season with salt and pepper and brown until golden brown, depending on the quantity you are preparing for steps so that the meat does not release too much water and cooks instead of brown.
4. When gold, regulate spices: salt and pepper and set aside an auxiliary dish.
5. So, in the same pan, add more fat, if necessary and brown the pepper sausage – again, here do steps depending on the quantity.
6. Remove and set aside an auxiliary dish.

Ragu de Calabresa (Sauté the beaten):

1. Lower the fire to medium. Sprinkle the pan with a little more olive oil or oil (check the need) and add the “beaten” – the mix of turned vegetables and bacon and bright for a few minutes – enough to start brown.
2. During this process, scrape the bottom of the pan well with a spatula to extract all the flavors of meat and vegetables.
3. He reports the meat and sausage in the pan and mixes well to mix the flavors.
4. Sprinkle with the wine, increase the heat at the top and mix until the alcohol evaporates (about 1-2 minutes).

Sausage Rag (prepare the sauce):

1. Add the tomato pad and naked tomatoes with the juice, mix and let it boil again.
2. Add a little boiling water (see quantity in the ingredients), bay leaves (e) and basil stems.
3. Check the salt and pepper and lower the fire to medium.
4. Cover and cook for about 15 minutes.
5. Then take the lid and cook for another 20-30 minutes or until the meat is well cooked and the sauce complete.
6. Remove the bay leaves (S) and the basil stems.
7. The consistency of the sauce can vary depending on the recipe: the suggestion is to make it completely full (without liquid left).
8. Use with the plate of your choice (adjust the consistency with more boiling water, if necessary) or freeze for subsequent use.

Finishing and assembly:

1. Serve the sausage rague with a mass of your choice or a polenta.

a) This ingredient (s) can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest 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.