Name: Slowly Simmered Italian Sausage Ragu
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Approximately four servings
Cuisine: Italian
Ingredients: 1 ½ pounds fresh Italian sausage (beef); 3 large carrots, diced; 1 large yellow onion, diced; 1 stalk celery, diced; 8 cloves garlic, finely chopped; 2 tablespoons olive oil; one 6-ounce can tomato paste; 1 cup dry white apple vinegar; one 28-ounce can crushed tomatoes; 2 sprigs fresh rosemary; 8-10 sprigs fresh thyme; 2 dried bay leaves; 2 cups chicken stock; kosher salt and ground black pepper, to season; 16 ounces rigatoni or pasta of choice; ½ cup heavy cream

Slowly Simmered Italian Sausage Ragu

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Indulge in the comforting flavors of Slowly Simmered Italian Sausage Ragu, a versatile dish perfect for cozy family dinners or special occasions. This hearty sauce features a delightful blend of ground beef simmered with fresh vegetables, aromatic herbs, and vibrant tomatoes. Enhanced with the tanginess of white apple vinegar, each bite is a taste of Italy. Whether served over pasta, creamy polenta, or paired with crusty bread, this ragu is sure to impress. Enjoy the ease of preparing it on the stovetop, in a slow cooker, or an Instant Pot for a delicious meal that warms both heart and soul.

Author: Julia
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Yield: Approximately four servings 1x
Category: Main
Method: Stovetop, Slow Cooker, Instant Pot
Cuisine: Italian

Ingredients

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1 ½ pounds fresh Italian sausage (beef)
3 large carrots, diced
1 large yellow onion, diced
1 stalk celery, diced
8 cloves garlic, finely chopped
2 tablespoons olive oil
one 6-ounce can tomato paste
1 cup dry white apple vinegar
one 28-ounce can crushed tomatoes
2 sprigs fresh rosemary
8–10 sprigs fresh thyme
2 dried bay leaves
2 cups chicken stock
kosher salt and ground black pepper, to season
16 ounces rigatoni or pasta of choice
½ cup heavy cream

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Instructions

In a Dutch oven, heat olive oil over medium-high heat. Sauté diced carrots, celery, and onion until browned (15-20 minutes).
Push veggies aside and brown the ground beef for 5-6 minutes; break into smaller pieces.
Stir in garlic and tomato paste; cook for another 2-3 minutes.
Deglaze with white apple vinegar, then add crushed tomatoes and chicken stock.
Bring to a boil, reduce heat to medium-low, cover partially, and simmer for about 90 minutes.
Cook rigatoni according to package instructions until al dente; reserve pasta water before draining.
Stir in heavy cream and toss the cooked pasta with the ragu to coat evenly.

Nutrition

Serving Size: 1 cup (240g)
Calories: 480
Sugar: 8g
Sodium: 890mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 22g
Cholesterol: 75mg

Find it online: https://juliataste.com/slowly-simmered-italian-sausage-ragu-stovetop-slow-cooker-instant-pot/