Sausage Ragout

Sausage Ragout

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Jamallah Bergman


Serve this with buttery pasta or mashed potatoes along with a green salad.


★★★★★ 1 vote



  • 1 1/2 lb
    sweet italian sausage
  • 1 1/2 lb
    hot italian sausage
  • 1/4 c
    best quality olive oil
  • 1 large
    yellow onion, peeled and coarsely chopped
  • 3 clove
    garlic, peeled and minced
  • 2
    green bell peppers,stemmed,seeded and coarsely chopped
  • 2
    red bell pepper,stemmed,seeded and coarsely chopped
  • 8
    fresh italian plum tomatoes, quartered
  • 1 c
    spicy tomato sauce*
  • 1/2 c
    dry red wine
  • 1/2 c
    minced fresh italian parsley, plus additional for garnish
  • ·
    salt and pepper, to taste

  • 1/2 c
    best quality olive oil
  • 2 c
    finely chopped yellow onions
  • 4 lb
    ripe plum or other meaty tomatoes,skinned and seeded
  • 1 can(s)
    tomato paste (6oz can)
  • 2 Tbsp
    minced fresh basil
  • 1/2 tsp
    fried oregano
  • 1 tsp
  • 1 Tbsp
    freshly ground black pepper
  • 4 c
  • 5 clove
    garlic, peeled and finely minced
  • 1/2 c
    finely chopped fresh italian parsley

How to Make Sausage Ragout


  1. Cut the sausages into 1/2 inch slices. Heat the olive oil in a skillet over medium low heat and add the sausage pieces. Cook,stirring occasionally,until the sausage pieces are well browned.
  2. Add the onion and garlic and cook for another 5 minutes. With a slotted spoon transfer the meat mixture to a deep casserole.
  3. Set the casserole over medium heat and add the peppers. Cook, stirring,until the peppers are slightly wilted about 7 minutes.
  4. Add the tomatoes, tomato sauce,wine and parsley and season with salt and pepper. Simmer uncovered, stirring occasionally, for 30 minutes.
  5. Taste, correct the seasoning, and serve immediately, sprinkle with the chopped parsley.
  6. For the Spicy Tomato Sauce:

    1. Heat the olive oil in a a large deep pot over low heat. Add the onions and cook,covered,until tender and lightly colored, about 25 minutes.
  7. 2. Add the tomatoes,tomato paste, basil,oregano,salt and pepper. Simmer for 10 minutes, stirring occasionally.
  8. 3. Add the water and cook very slowly,uncovered for 3 hours.
  9. 4. Stir in garlic and parsley and simmer for another 5 minutes.
  10. Taste and correct the seasoning. Use immediately, or cool to room temp before covering. Refrigerate or freeze.
  11. *Now I know what you are saying, why all this for a sauce. I am telling you that this sauce is great and it freezes well for leftovers. If you don't wanna go thru all of this, you can find some spicy sauce at your local supermarket. But this makes about 3 quarts of sauce.

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About Sausage Ragout

Course/Dish: Pork
Other Tag: Quick & Easy

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