SAUSAGE RAGÙ RECIPE – NYT COOKING
Provided by: Julia Moskin
Total time: 2 hours
Yield: About 3 cups
|1 pound sweet Italian sausage or bulk sausage|
|Extra-virgin olive oil|
|1 onion, minced|
|1 carrot, minced|
|1 celery stalk, minced|
|1/4 cup minced flat-leaf parsley, plus extra for garnish|
|1 28-ounce can whole tomatoes, preferably San Marzano, with its juice|
|1 large sprig fresh thyme|
|1 large sprig fresh rosemary|
|3 tablespoons tomato paste|
|Ground black pepper|
|1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne|
|Freshly grated Parmesan cheese, for garnish, optional|
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
@context http//schema.org, Calories 276, UnsaturatedFatContent 7 grams, CarbohydrateContent 32 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 11 grams, SaturatedFatContent 3 grams, SodiumContent 321 milligrams, SugarContent 3 grams, TransFatContent 0 grams
MEATLESS “SWEET ITALIAN SAUSAGE” EGGPLANT RAGU – DINING WITH SKYLER
Provided by: Skyler Bouchard
Categories: Main Course
Prep time: 15 minutes
Cook time: 30 minutes
|1 large white onion (sliced)|
|2 tbsp unsalted butter (optional but delicious, if you're not vegan and you have butter, I highly recommend)|
|2 cups water (to have on hand to deglaze the pan to caramelize onions)|
|Salt (have some on hand to season throughout the recipe)|
|4 cloves garlic (minced )|
|3 1/2 cups finely chopped eggplant|
|1/3 cup red wine vinegar (can sub for red wine)|
|1 tsp balsamic vinegar (optional, can do all red wine vinegar)|
|2 tsp fennel seed (coarsely chopped)|
|1 1/2 tsp dried oregano|
|1 tbsp garlic powder|
|1 tbsp onion powder|
|1/2 tsp paprika|
|2 tbsp fresh basil (finely chopped, plus more for topping)|
|6 oz. tomato paste|
- Season a large sauce pan with olive oil and heat over medium high heat, until the oil is shimmering.
- Add the onions and generously drizzle some more olive oil on top. Sprinkle a generous pinch of salt and then sauté so they are fully coated in olive oil and evenly dispersed in the pan. Mix in the pan so the then let them sit in the pan for 2 minutes, until slightly golden brown. Adjust the heat to medium and sauté and continue to let them develop color for 1-2 minutes. You will notice some golden brown bits on the pan — that's what we want!
- Add about 1/3 cup of water to the pan to deglaze the browned bits off the bottom. Continue to sauté. The water will quickly cook off and the onions will develop a beautiful golden brown color.
- Add 2 tbsp of butter to the onions and mix until the butter is melted. You will see more browned bits on the pan, so add some more water to pick up all of the browned bits, and to transfer that flavor and color to the onions. Repeat the sauté and deglazing process for another 5 minutes, then add the garlic and set the heat to low. Cover the pot with a lid.
- Just for time management purposes, I chopped my eggplant and combined my spice mixture while the onions were sweating. Usually, you're supposed to have all the ingredients prepped ahead of time, but I think letting the onions do their work while you do yours makes the most sense. This is up to you! Either way, let the onions sweat on super low heat for another 5-10 minutes.
- To combine the spice mixture, add the chopped fennel seed, garlic powder, onion powder, paprika and dried oregano in a bowl. Mix until fully combined and set aside.
- Remove the lid from the onions and deglaze the pan with water one more time. (By now, the onions should be softer and in a beautiful golden brown buttery mixture.) Add the eggplant, then add the red wine vinegar and mix everything together. Once the red wine vinegar is fully absorbed by the eggplant and onion mixture, add all of the spice mixture, plus 2 tbsp of chopped basil. Mix until combined.
- Add the tomato paste and another pinch of salt. Stir in until combined. Cover the pan and let the sauce simmer on low heat.
- Fill a large stock pot with water and salt generously. Bring the water to a boil and cook the pasta according to the instructions.
- With a slotted spoon or strainer, transfer the pasta to the sauce and lightly mix it together with a spoon. Plate and serve with fresh basil or parsley on top. This really doesn't need cheese, but if you're vibing cheese, be my guest! Serve immediately. Leftovers will keep for 3 days in the fridge, so long as they are covered in an air tight container or with cling wrap.