Hot Italian Ragu. Let's break it down: Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella. How To Make Beef Ragu - Step By Step.

Originating in the Emilia-Romagna region, this rich and delicious sauce can be used for a variety. Hot Italian sausage is the star ingredient of this sausage ragu which lends rich layers of flavor simmered with mild tomatoes and seasoned vegetables. As if the sausage ragu wasn't good enough alone, it is served poured over creamy polenta with melted parmesan cheese which this dish over the top, literally. You can cook Hot Italian Ragu using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hot Italian Ragu

You need 8 oz of sliced white mushrooms chopped.
Prepare 1 cup of fine diced carrots.
You need of Small to medium onion fine chopped.
Prepare 4 of large garlic cloves minced.
It's 1 oz of pack of fresh basil fine chopped.
You need 6 tbsp of butter.
It's 1 lb of hot Italian sausage.
It's 35 oz of can cento Italian peeled tomatoes with basil.
It's 2-3 tbsp of tomato paste.
You need of White balsamic vinegar.
You need of Salt,pepper and sugar.

Break the meat up into crumbles as it cooks. Italian Beef Ragu A staple of northern Italy, a ragu is a thick, full-bodied meat sauce that usually contains beef, tomatoes, onions, celery, carrots, and garlic. This Sausage Ragu gets its incredible flavour from the Italian sausages - and cooking it long and slow Cooked long and slow, starting with the classic soffritto which might sound fancy but it just refers to sautéing onions, garlic, celery and carrots over low heat to make them beautifully sweet. The real secret of a perfect ragù sauce, what makes it so good, is time, or the several hours spent on the stove simmering slowly over low heat.

Hot Italian Ragu instructions

Add butter to a heavy bottom cast iron pot until melted and then add the onion, mushrooms, carrots, couple pinches of salt and some pepper and sauté until soft..
Then add the garlic and a splash of the vinegar and continue cook until all is caramelized (this takes time and you don’t want the mix to stick so watch your heat and take your time).
Once caramelized add the sausage and continue to fold the mix together while constantly breaking the sausage up and cooked through.
Hand crush the tomatoes into the pot and add the residual sauce in the can. Add two healthy tbsp of tomatoes paste, the basil and season with pinches of salt and then sugar to balance the acidity..
Bring to a simmer, cover and lower the heat and cook for about 45 minutes. Check seasoning and then cook for an additional 30 uncovered and serve with whatever pasta you prefer with it, here I did cheese tortellini..

Bolognese sauce is traditionally served with egg tagliatelle or pappardelle preferably home-made, but it's also the protagonist of many other Italian recipes like lasagna. Hot Italian sausage is the star ingredient of this sausage ragu which lends rich layers of flavor simmered with mild tomatoes and seasoned vegetables. Heat oil in a large heavy pot over medium-high heat. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon. Season with salt and pepper to taste.