Simple Way to Prepare Favorite Hot Italian Ragu

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The ingredients needed to make Hot Italian Ragu:

1. Take 8 oz sliced white mushrooms chopped
2. Take 1 cup fine diced carrots
3. Prepare Small to medium onion fine chopped
4. Make ready 4 large garlic cloves minced
5. Prepare 1 oz pack of fresh basil fine chopped
6. Prepare 6 tbsp butter
7. Prepare 1 lb hot Italian sausage
8. Make ready 35 oz can cento Italian peeled tomatoes with basil
9. Get 2-3 tbsp tomato paste
10. Prepare White balsamic vinegar
11. Get Salt,pepper and sugar

Season with salt and pepper to taste. Heat the olive oil in a large skillet over medium heat. Break the meat up into crumbles as it cooks. A staple of northern Italy, a Italian Beef Ragu is a thick, full-bodied meat sauce that usually contains beef, tomatoes, onions, celery, carrots, and garlic.

Steps to make Hot Italian Ragu:

1. Add butter to a heavy bottom cast iron pot until melted and then add the onion, mushrooms, carrots, couple pinches of salt and some pepper and sauté until soft.
2. Then add the garlic and a splash of the vinegar and continue cook until all is caramelized (this takes time and you don’t want the mix to stick so watch your heat and take your time)
3. Once caramelized add the sausage and continue to fold the mix together while constantly breaking the sausage up and cooked through
4. Hand crush the tomatoes into the pot and add the residual sauce in the can. Add two healthy tbsp of tomatoes paste, the basil and season with pinches of salt and then sugar to balance the acidity.
5. Bring to a simmer, cover and lower the heat and cook for about 45 minutes. Check seasoning and then cook for an additional 30 uncovered and serve with whatever pasta you prefer with it, here I did cheese tortellini.

Break the meat up into crumbles as it cooks. A staple of northern Italy, a Italian Beef Ragu is a thick, full-bodied meat sauce that usually contains beef, tomatoes, onions, celery, carrots, and garlic. The already flavorful sauce is then further enhanced with wine and herbs. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil.

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