Pork Sausage Ragù has a distinct flavour and and adapts to every type of pasta, also great to eat just with slices of bread or to make Eggs in Purgatory : traditional-neapolitan-eggs-in-purgatory/
Serves 4, Preparation 25 mins, Cooking about 50 minutes
- 500 g of pork sausage
- EVOO – Extra Virgin Olive Oil, 4 tablespoons
- 1 white onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- half a glass of white or red wine, both non-sparkling and preferably at room temperature
- 500 ml tomato sauce
- a teaspoon of tomato paste
- 1 chilli pepper or a teaspoon of Calabrian ‘Nduja, optional
- half a glass of water at room temperature
- Salt, to taste
Heat 4 tablespoons of EVOO in a saucepan.
Add the soffritto, i.e. diced onion, carrot and celery, gently sauté over a low flame for a few minutes until wilted.
Remove the casing from the sausage and coarsely crumble it, add it to the soffritto and brown it, then add a teaspoon of tomato paste or possibly the chilli pepper or a dash of ‘Nduja calabrese, stir.
Raise the flame, deglaze with half a glass of white wine or red wine at room temperature and allow the alcohol to evaporate. Lower the flame again.
Add tomato sauce and dilute with a drop of water.
Keep cooking on a low flame with the lid on for about 45-50 minutes. Add salt to taste halfway through the cooking time. Ready when it thickens a bit.
A side note: in general we are not big fans of adding either sugar or bicarbonate to our tomato sauces especially when they have a meat base. At most we can add a dash of milk very sparingly as in the traditional Bolognese Ragù.
Instead, we recommend adding a piece of carrot which absorbs the acidity of the tomato and at the same time releases its natural sugars.