How I Make Amazing Sausage Ragu - Easy and Fast!

Italian sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often cheaper than parmesan.

Heat a 5-quart Dutch oven or braiser over medium-low heat.

Add a touch of olive oil to the pot.

Add guanciale (or pancetta) to the pot and stir to heat.

Render the fat from the guanciale until it liquefies.

Crush the whole plum tomatoes by hand in a bowl, or blend for a smoother texture.

Once the fat is rendered, add the bulk hot Italian sausage to the pot.

Cook the sausage until it is cooked through, breaking it up as it cooks with a meat masher.

If the sausage isn't spicy enough, add Calabrian chili paste to taste.

Add the diced onion, celery, and carrots to the pot and stir to combine.

Pour in the dry red wine and let it simmer for a few minutes.

Stir in the tomato paste and let the mixture cook down.

Add the crushed tomatoes to the pot and stir everything together.

Let the ragu simmer for at least 30 minutes to allow the flavors to meld.

Cook the mathini pasta according to package instructions until al dente.

Drain the pasta and add it to the ragu, tossing to combine.

Finish with grated pecorino romano on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens