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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sausage and mushrooms over polenta

Sausage Ragu Sauce

Posted by: Ari Laing

Sausage Ragu Sauce is incredibly flavorful, savory, and easy to make. Spicy Italian sausage is cooked with mushrooms, tomatoes, red wine, and cinnamon, then reduced until thick. It pairs perfectly with pasta or polenta, but you can use it in any recipe that calls for tomato sauce. GF

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Posted by: Ari Laing
Sausage ragu over polenta
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Sausage Ragu Sauce

Sausage Ragu Sauce is incredibly flavorful, savory, and easy to make. Spicy Italian sausage is cooked with mushrooms, tomatoes, red wine, and cinnamon, then reduced until thick. It pairs perfectly with pasta or polenta, but you can use it in any recipe that calls for tomato sauce. GF
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner, Sauce
Cuisine: Italian
Keyword: Italian sausage, mushroom ragu, ragu pasta sauce, sausage and mushrooms, what is ragu
Servings: 8 servings
Calories: 354kcal
Author: Ari Laing

Equipment

  • Large skillet with deep sides or a dutch oven

Ingredients

  • 2 Tbsp dried porcini mushrooms
  • 2 Tbsp extra virgin olive oil
  • 1 lb spicy Italian sausage casings removed
  • 2 large shallots thinly sliced into half moons
  • 3 Tbsp unsalted butter
  • 3 large garlic cloves finely chopped
  • 8 oz shiitake mushrooms or other mixed mushrooms, stems discarded, mushrooms cleaned, and thinly sliced or finely chopped
  • 1 cup dry red wine
  • 2 Tbsp tomato paste
  • 28 oz crushed tomatoes
  • 2 Tbsp fresh thyme or rosemary, plus more for serving
  • ½ tsp ground cinnamon
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 bay leaf
  • ½ cup water
  • grated Parmigiano Reggiano for serving
  • Polenta or pasta for serving

Instructions

  • Soak the dried mushrooms. Place the porcinis in a small bowl, then cover with room temperature water. Allow to soak for 10 minutes, then drain and finely chop.
  • Brown the sausage. Heat 2 Tbsp olive oil in a large pan with deep sides over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned on all sides, about 4-6 minutes. Use a slotted spoon to transfer the sausage to a small bowl, leaving the renderings in the pan.
  • Cook the mushrooms. Add 2 thinly sliced shallots and 3 chopped garlic cloves, then cook until transluscent and fragrant, about 3 minutes. Add 3 Tbsp butter to the pan. When melted, add sliced or chopped mushrooms. Cook, stirring occasionally, for 5 minutes, or until browned on all sides.
  • Deglaze the pan. Pour in 1 cup red wine, then cook 1-2 minutes, or until wine has reduced by about half.
  • Add remaining ingredients. Add 2 Tbsp tomato paste, the crushed tomatoes, 2 Tbsp thyme leaves, ½ tsp cinnamon, 1 tsp Kosher salt, ½ tsp freshly ground black pepper and the chopped rehydrated porcini mushrooms. Stir well, then return the browned sausage to the pan and add ½ cup water.
  • Simmer the ragu. Bring the sauce to a boil, then lower the heat to a simmer. Cook for at least 30 minutes, though longer is okay. Stir occasionally and check to make sure the heat isn't too high (otherwise the bottom will burn).
  • Serve immediately. Remove the bay leaf, taste and adjust seasoning as needed, then serve immediately over polenta or pasta. Garnish with grated Parmesan cheese and extra thyme leaves.

Nutrition

Calories: 354kcal | Carbohydrates: 16g | Protein: 11g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 873mg | Potassium: 656mg | Fiber: 4g | Sugar: 6g | Vitamin A: 491IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 3mg
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