Tuscan Sausage Ragout

Tuscan Sausage Ragout

Introduction

This Tuscan Sausage Ragout is a hearty and flavorful dish that brings the taste of Tuscany right to your table. Made with Italian sausage, red wine, and a medley of vegetables, this ragout is perfect for serving over pasta or polenta.

Ingredients

  • 2 lbs of bulk Italian mild sausage
  • 2 red onions, finely chopped
  • 1/2 cup of tomato paste
  • 2 fresh bay leaves
  • 1/2 cup of extra virgin olive oil
  • 1 liter of red wine
  • 1 quart of vegetable stock

Preparation

In a large sauté pan, cook the bulk sausage until all the water evaporates and the sausage crumbles and toasts. Strain the sausage, reserving the cooking fat.

Sweat the finely chopped red onions in a large saucepan with the reserved sausage fat until soft. Add the cooked sausage crumbles and bay leaves, and braise for a few minutes.

Stir in the tomato paste and continue braising for another few minutes. Add the red wine, stir well, and then add the vegetable stock.

Simmer the ragout for about an hour. As soon as the fat rises to the surface, the sauce is nearly ready. Reduce for another 10 minutes.

Chill the sauce and store it in vacuum-sealed containers for up to 20 days.
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