Sausage Ragù

Sausage Ragù

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Meat sauce is one recipe many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. This dish, which comes by way of Julia Moskin from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, puts that poor imitation to shame. Italian pork sausage, separated from its casing, adds a dimensions of flavor.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Amarone
  • Brown Ale

INGREDIENTS:

  • Celery
  • Carrot
  • Rosemary
  • Penne Pasta
  • Small Onion
  • Italian sausage
  • Tomato Paste
  • Stewed Tomatoes
  • Parsley
  • Parmesan Cheese
  • Thyme

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Can Opener
  • Colander
  • Large Saucepot
  • Large Saute Pan
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil