Roman pork sausage ragu

all details

For this rich ragu, half the work is done before you start, thanks to the pork and fennel sausages, preferably bought from a good Italian butcher. Already cured and seasoned, they inject instant flavour into the braise.

Roman pork sausage ragu. Karen Martini ITALIAN MEATBALL recipes for Epicure and Good Living. Photographed by Marina Oliphant. Styling by Caroline Velik. Bowl from Home and Abroad, MUST CREDIT. Photographed September 4, 2012. The Age Newspaper and The SMH.
Photo: Marina Oliphant

Ingredients

  • 750g pork and fennel sausages
  • 150g thick-cut pancetta, diced
  • 2 brown onions, peeled and diced
  • 6 cloves garlic, peeled and finely chopped
  • 1 medium carrot, diced
  • 3 celery stalks, finely sliced
  • 2 bay leaves
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp fennel seeds
  • 2 tbsp tomato paste
  • 400ml red wine
  • 600ml chicken stock
  • 400g tinned crushed tomatoes
  • 3 sprigs rosemary
  • 2 sprigs oregano
  • 100g pasta each person, such as pappardelle
  • Salt and pepper
  • 60ml extra virgin olive oil

Method

Serve this with any pasta — gnocchi or pappardelle are my favourites. This recipe can also be the base of a spectacular lasagne, as I discovered one desperate Sunday: add two extra tins of tomatoes and layer the ragu with pasta sheets and bechamel sauce.

Remove skins from sausages and crumble meat. Discard skins. Heat a heavy-based pot over medium heat, then add sausage meat and pancetta. Fry until golden brown, stirring every few minutes. Don’t worry if you get some sticky, crunchy bits — it’s all flavour.

Add onion, garlic, carrot, celery, bay leaves, dried chilli and fennel seeds. Stir well. The vegetables will sweat a little and ease the crusty, caramelised pieces from the bottom of the pot.

Cook gently for 15 minutes, stirring every few minutes, until vegetables are soft and slightly caramelised. Add tomato paste and red wine and bring to a simmer. Add stock, tomatoes, rosemary and oregano, and continue to simmer for about 45 minutes on low heat, until the sauce has a thick, intense consistency. Cook pasta according to packet instructions.

When cooked, season ragu carefully (the sausages will already be salted), then add olive oil and cooked pasta. Bring pot to the table to serve.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Cuisine - Italian

Similar recipes

3 reviews so far

  • Rating: 4 out of 5 stars

    Awesome. Great recipe, easy to do and tasted brilliant HOWever needed 1 more ingredient. Crusty bread to mop up with, tasted delicious.

    Commenter
    Desi 71
    Location
    Date and time
    December 16, 2012, 5:06AM
  • Rating: 0.5 out of 5 stars

    I had never heard of "ragu" before and thought it might be something new. But after checking this recipe out, it seems that it's just that old chestnut "ragout".

    Commenter
    Ethel
    Location
    Sydney
    Date and time
    July 08, 2013, 7:32PM
  • Rating: 0.5 out of 5 stars

    You would really use a cured sausage instead of a normal pork and fennel sausage for this? I would have though you would be using the normal butcher style pork and fennel sausage that was designed to be grilled.

    Commenter
    hmmm
    Location
    Date and time
    July 09, 2013, 9:10AM

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Roman pork sausage ragu

Rate Roman pork sausage ragu:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Roman pork sausage ragu with half a star Rate Roman pork sausage ragu with 1 star Rate Roman pork sausage ragu with 1.5 stars Rate Roman pork sausage ragu with 2 stars Rate Roman pork sausage ragu with 2.5 stars Rate Roman pork sausage ragu with 3 stars Rate Roman pork sausage ragu with 3.5 stars Rate Roman pork sausage ragu with 4 stars Rate Roman pork sausage ragu with 4.5 stars Rate Roman pork sausage ragu with 5 stars

Error: Please select your rating for 'Roman pork sausage ragu'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September