Thursday, July 9, 2009

Sausage and Tomato Ragu with pasta

(substitute sausage with beef, turkey sausage?)

2 T olive oil
2 lbs. mild italian sausage, cut into 2-inch lengths
2 med. onions, diced
2 celery ribs, sliced
2 large carrots, diced
4 cloves garlic, finely chopped
1 T rosemary leaves
pinch of ground allspice
1 t salt
1/2 t black pepper
1/4 c flour
1 cup dry red wine (beef broth)
2 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (15 oz.) tomatoe sauce
1 pound short pasta, penne, ziti, or rigatoni

HEAT oil in deep skillet over med-high heat. Brown sausage on all sides, about 2 minutes per side, then transfer to crock-pot.

ADD vegetables to oil and saute till lightly browned, 4 minutes. Add spices and cook 30 seconds. Add flour and stir till incorporated. Add the wine and bring to a boil. Add broth, tomoatoes and sauce and stir. Heat to simmering and pour over sausage. Cover and cook 4-5 hours high, 8-10 hours low.

Serve over pasta.

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