Ragù
A dish — tubular dried pasta and sweet italian sausage carry it.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 pound tubular dried pasta
- 1 pound sweet Italian sausage
- 1 onion, minced
- 1 carrot, minced
- 1 celery stalk, minced
- 28oz (825 ml) can of whole tomatoes
- 3 tablespoon of tomato paste
- 1/4 cup fresh parsley
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- grated Parmesan cheese (optional)
- extra-virgin olive oil
Make it lactose-friendly
- grated Parmesan cheese (optional) → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Sauté sausage crumbles in a large pan or dutch oven over medium-low heat.
- Add minced onion, carrot, and celery, and parsley to the pan.
- Add canned tomatoes and their juice.
- Bring to a simmer then add thyme and rosemary
- Continue simmer uncovered for 20 minutes, until thickened.
- Mix tomato paste with 1 cup of hot water.
- Cook about 10 minutes until the sauce is dark red and glistens with oil.
- Remove herb sprigs and add pepper to taste.
- Meanwhile, boil large pot of salted water then cook and drain the pasta.
- Serve ragù over plate of pasta and top with grated parmesan cheese;
Nutrition (estimated, per serving)
| Calories | 186 |
|---|---|
| Protein | 16.7 g |
| Fat | 8.1 g |
| Carbs | 13.1 g |
| Fiber | 3.2 g |
| Sodium | 548 mg |
Source
based.cooking (community recipes, public domain) — unlicense