Easy quick and exquisite, this Italian sausage ragu recipe is sure to steal the show!
We had sort of a chilly day which immediately made me crave something hearty and comforting, like a pot of Italian sausage ragu pasta. And since I got my hands on beautiful organic Italian sausages from Rocky Mountain, who has the greatest variety of organic meats on the internet, I figured I’d make a quick sausage ragu to go with the chanterelle ravioli I had in the freezer.
The BatMan loves it, and It was clearly a great idea since he killed it that same night. I used the leftover baby spinach from the fridge as well, to add lots of nutrition and beautiful color to the final dish.
You simply start by searing the Italian Sausage until nicely browned, add the veggies, spices and a good splash of red vino to concentrate in some insanely delicious flavors. Wowza, is your mouth-watering yet ?
Then you add some San Marzano tomatoes in there and let them merry together with the sausage and vino reduction until those flavors reach Godliness. Then it’s time for some fresh spinach to wilt in there and mangia! This one recipe is a real keeper.
- 1.3 lb pork italian sausage organic
- 1/2 yellow onion -diced
- 3 cloves garlic -minced
- 1 x 32oz can San Marzano tomatoes -crushed
- 1/4 c extra virgin olive oil
- 6 thyme sprigs
- 6 cloves whole
- 1 bay leaf
- 1 pinch red pepper flakes + more to taste
- 1 c red wine
- Sea salt and freshly cracked black pepper to taste
- 3 handfuls organic baby spinach
- 16 oz organic mushroom ravioli -cooked according to the instructions on the package
- 1/4 c Organic Ricotta Cheese -optional
In a large enameled cast iron pan heat up the olive oil and brown the Italian sausage. Transfer it to a bowl and keep warm.
Add the onion to the sausage drippings together with a pinch of sea salt, Saute until translucent. add the carrot, celery and garlic and cook a few more minutes until the vegetables start to soften. Add the sausage back to the pot, the bay leaf, cloves, thyme, red pepper flakes and the wine. Simmer together until the wine is evaporated.
Add the tomatoes to the pot, give it a good stir and cover with a tight lid. Allow to simmer together on low flame until thickened, stirring occasionally, about 45 minutes. Turn off the flame and adjust seasonings to your taste. Add the baby spinach and cover with the lid. The steam from the sauce will wilt the spinach in just a few minutes.
Meanwhile cook the ravioli according to the instructions on the package, drain well and gently toss with the italian sausage and spinach ragu.
1. This is wonderful served with fresh creamy ricotta on top.
2. You can make this ragu with any Italian sausage, pork or chicken, just keep it organic !