Spicy sausage ragu

Spicy sausage ragu

Suggested material offered in store


¼ cup olive oil

6 sausages (3 hot and 3 mild) casing removed

1 medium onion chopped finely

1 large carrot cut in small cubes

1 celery stalk cut in small cubes

2 garlic cloves chopped finely

1 teaspoon of dry oregano

1/2 teaspoon peperoncino in oil

½ cup chopped parsley

½ cup of milk

½ cup of water

2 cans of 14oz Aurora diced tomatoes or 28 oz jar of Stefano sauce



In a 28cm Julienne, heat the oil and sauté the sausages breaking up with a spoon until browned about 4 minutes. Transfer to a plate.

Increase heat to medium heat and add the onions, carrots, celery, garlic, oregano and parsley and cook for 8 minutes. Add tomatoes and milk and sausage.

Bring to a boil, reduce heat simmer adding more water if needed and cook very slowly for 2-3 hours. Season with salt.

Cook pasta and reserve 2 cups of pasta water in case you need.

Drain, add pasta to sauce. Mix well, add parmesan and parsley and serve.


6 servings.

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