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
- Take Sausage out of the casing and saute. Set aside.
- Finely dice carrot, celery, onion, garlic, anchovies and saute together.
- Add tomato paste and saute
- Add sausage back
- Add white wine
- Add nutmeg, sage, rosemary, bay leaf, milk
- Add parmesan rind, guanciale
- Add sugar, wine, butter
- Season lightly with salt and pepper
- Bring to a boil then turn down and simmer for up to 2 hours
- 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).
- Add cooked pasta to ragu and combine together.
- Plate and finish with shaved Pecorino romano, pepper, lemon zest, parsley, sprinkle of our Foodscout Cherry Wood Smoked Sea Salt.
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