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Sausage Ragù

Serves: 9
Total Calories: 283


1 pound plain Italian pork sausage
2 tablespoons olive oil
2 cloves garlic , finely chopped
1/2 cup dry white wine
3 pounds fresh plum tomatoes , peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled tomatoes with their juice, passed through a food mill
salt and freshly ground black pepper
3 to 4 fresh basil leaves, torn into bits


1 Remove the sausage from the casings. Chop the meat finely.

2 In a large pot, heat the oil over medium heat. Add the sausage meat and the garlic. Cook, stirring frequently, until the pork is lightly browned, about 10 minutes. Add the wine and bring to a simmer. Cook until most of the wine evaporates.

3 Stir in the tomatoes and salt to taste. Bring to a simmer. Reduce the heat to low. Cook, stirring occasionally, until the sauce is thickened, about 1 hour and 30 minutes. Stir in the basil just before serving. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 3 days or in the freezer up to 2 months.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 9
Total Calories: 283
Calories from Fat: 196

This Sausage Ragù recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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