White Sausage Ragu

Slow & easy Sunday’s are a great time to slow simmer a sumptuous sauce. We’re making this velvety white ragu tonight.

White Sausage Ragu

Servings: 4 (2-3 if you're really hungry)


  • 3 Italian pork sausages
  • 1 chunk of guanciale/pancetta
  • 3 sage leaves
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 C milk
  • 1 C white wine
  • 1 parmesan rind (if you have it)
  • 1 Tsp nutmeg
  • 1 carrot, 2 celery, 1 onion
  • 3 garlic cloves
  • 1 Tbs tomato paste
  • 1 Tbsp butter
  • 4 anchovies
  • 1 Tbsp sugar
  • 1 Tbsp white wine vinegar
  • 1/2 cup mushrooms
  • Foodscout Cherry Wood Smoked Sea Salt


  1. Take Sausage out of the casing and saute. Set aside.
  2. Finely dice carrot, celery, onion, garlic, anchovies and saute together.
  3. Add tomato paste and saute
  4. Add sausage back
  5. Add white wine
  6. Add nutmeg, sage, rosemary, bay leaf, milk
  7. Add parmesan rind, guanciale
  8. Add sugar, wine, butter
  9. Season lightly with salt and pepper
  10. Bring to a boil then turn down and simmer for up to 2 hours
  11. Remove stalks, guanciale & rinds. Cut up guanciale into small cubes, return to pot. (If the ragu is a touch salty at this point, counter it with the sugar & vinegar).
  12. Add cooked pasta to ragu and combine together.
  13. Plate and finish with shaved Pecorino romano, pepper, lemon zest, parsley, sprinkle of our Foodscout Cherry Wood Smoked Sea Salt.
  14. ENJOY!

Don't forget to follow us on Instagram @Foodscoutinc

Leave a comment

All comments are moderated before being published

Shop now

You can use this element to add a quote, content...