Sausage Ragu

Page: cooking.nytimes.com/recipes/1017729-sausage-ragu

| Course Type: Main Courses

(2 reviews)

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Recipe Review

The first time I made this, I used a third sweet and two thirds hot sausage and otherwise followed the recipe. It was very good. This time I reversed (two thirds hot and a third sweet) and added several cloves of garlic to the vegetables (chopped even finer than the first time) and cooked the sauce even longer at even lower temps. It was FABULOUS.

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Comments

bunyip - 13th December 2015
I've got one of those gadgets - mine is an Alligator but there are other makes - that chops veggies very finely in one motion. And I've got a teensy weeny one just for garlic! This is a big help for this sort of dish.

I don't feel the need of extra herbs if I'm using Italian sausages, but I totally agree that the secret of a good ragu, whether based on sausages or fresh minced meat, is long slow cooking.

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