Italian Sausage Ragu di Salsiccia
How many ways can I tell you how easy this Italian Sausage Ragu di Salsiccia is? It’s a quick and easy pasta meat sauce that is ready in 25 minutes that’s a little spicy and a little sweet. Serve over gnocchi or any of your favorite pasta.
Why is this easy ragu (meat sauce) so easy? Because it’s made using Italian sausage which is already seasoned.
Salsiccia is Italian for sausage. For this recipe, I use a combination of sweet and spicy sausage that adds just the right amount of spicy kick to the sauce without being overpowering.
Ragu (a meat heavy tomato sauce) is classically Italian. This sauce takes a lot less time than my low and slow cooked Traditional Bolognese Sauce (which is worth the wait, by the way). The secret to this sauce is, the Italian sausage adds so much flavor, hence the quicker cooking time, versus the Bolognese that needs the time to develop the flavors.
Italian sausage
Some Italian sausages can be salty and this will add salt to the sauce (along with the beef stock), so please be mindful of this when seasoning.
Italian Sausage Ragu di Salsiccia Serving suggestion
I love to serve this sauce with Gnocchi, of which I love to make my own. Packaged will work well too as would any of your favorite shaped pasta. Homemade Tagliatelle is a good option.
If you’ve made my Italian Sausage Ragu di Salsiccia, please leave a star rating in the recipe card. You can also leave a comment below or ask a question.
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Italian Sausage Ragu di Salsiccia
Video
Ingredients
- 2 tablespoons olive oil
- 1 pound (453 grams) sweet Italian sausage, casing removed
- 1 pound (453 grams) spicy Italian sausag
- ½ cup (64 grams) yellow onion, chopped
- 2 garlic cloves, peeled and finely chopped or grated
- ⅓ cup (75 ml) white wine , see note
- ⅓ cup (78 ml) beef stock, low sodium
- 2 cups (500 ml) tomato puree/tomato passata
- 4 tablespoons fresh basil, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- To large pan with a lid, add the oil over medium-high heat. Add the sausage and onion and cook stirring until starts to brown, breaking up the meat into small crumbles. Add the garlic and mix into the meat, cook for 1 minute. Add the wine and cook until evaporated, then add the beef stock.
- Lower the heat and add the puree, basil salt and pepper (the salt amount may vary depending how salty your sausage and stock is). Partially cover and simmer for 20 minutes. If it gets too dry, add water as needed. Taste for seasoning. If the sauce tastes acidic from the tomato puree, you can add a small amount of sugar.
- While the sauce cooks, bring a pan of water to a boil and cook 1 pound (454 grams) gnocchi or pasta according to package directions. Add right into the sauce and mix well.
Hi Janette, I tried your recipe, the ragu has a rich, full-bodied flavour and the meal was easy to prepare. Usually, I prefer pasta but this one is very good with gnocchi. Thanks!
Thank you so much for the feedback, I’m so glad you enjoyed it.
This was an exceptionally tasty recipe. Simple and flavorful. My New Jersey Italian husband heartily gobbled this up the first time I made it. The second time I added 2 cans of cannellini beans (rinsed and drained) at the end and warmed through. Just to experiment. That turned out great too. Thank you!
I’m so happy you both enjoyed the dish and I love the idea of adding cannellini beans, I’ll give that a try.