Italian Sausage Ragu Recipe with Baby Spinach

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Italian Sausage Ragu Recipe with Baby Spinach

Easy quick and exquisite, this Italian sausage ragu recipe is sure to steal the show!

Course Entree

Cuisine Italian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 1099kcal

Author Florentina

Ingredients

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

Instructions

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.

Notes

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 !

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