Sausage Ragù

Sausage ragù is a rich and hearty Italian sauce that highlights the robust flavors of ground or crumbled sausage, often combined with aromatic vegetables and tomatoes. This recipe begins with browning Italian sausage—mild or spicy—then sautéing a classic soffritto of finely chopped onions, carrots, and celery in olive oil to build a flavorful base. The addition of garlic, crushed tomatoes, and a splash of red wine enhances the depth of the sauce, while herbs such as basil, thyme, or oregano provide aromatic undertones. Slowly simmering the ragù allows the flavors to meld and the sausage to infuse the sauce with its bold, savory character.

The roots of sausage ragù lie in Italy’s culinary tradition of making robust sauces to pair with pasta, polenta, or hearty bread. Ragùs vary by region, with this version drawing influence from southern and central Italy, where pork sausage and tomatoes are culinary staples. The technique of layering flavors—browning the sausage first to create a caramelized base, deglazing with wine, and simmering slowly—reflects the thoughtful cooking methods that define Italian cuisine. Sausage ragù is a testament to the richness of Italy’s culinary heritage, transforming humble ingredients into a flavorful and comforting recipe.

MeatPorkSausageMediterraneanItalian

Prep Time: 20 min

Cook Time: 2 hours

Total Time: 2 hours 20 min

Yield: 4 servings

A plate of garganelli with sausage ragu.

Ingredients

  • 1 Tbsp. olive oil
  • 2 hot Italian sausages with the skins removed
  • ½ onion, finely diced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, crushed
  • 2 anchovies
  • 1 Tbsp. tomato paste
  • ¼ cup dry white wine
  • ¼ cup chopped green olives
  • 1 can diced tomatoes, pulsed
  • ½ cup chicken stock
  • 1 tsp. thyme
  • 1 Tbsp. parsley
  • 1 bay leaf
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. sugar

Instructions

Ragù

  1. 1.
    Heat the olive oil in a large pot over medium-high heat.
  2. 2.
    Press the skinned sausages flat to about ½ inch thick.
  3. 3.
    When the oil begins to shimmer, brown the sausage patties on both sides.
  4. 4.
    Once the sausage is browned, remove from the pot and set aside on a paper towel to drain.
  5. 5.
    Reduce the heat under the pot to medium and add the onion, carrots, and celery (softrito).
  6. 6.
    Sauté the sofrito until the vegetables soften and the onions are clear, about 10 minutes.
  7. 7.
    Stir in garlic and sauté for a minute or two.
  8. 8.
    Add the anchovies to the sofrito and stir until they break up.
  9. 9.
    Add the tomato paste and stir into the sofrito until the paste begins to darken and a roux forms.
  10. 10.
    Pour in the white wine and let it simmer 5-10 minutes until the alcohol cooks off.
  11. 11.
    Chop the sausage to a fine mince and return to the pot
  12. 12.
    Add the chopped olives and give a quick stir
  13. 13.
    Put the diced tomatoes in a blender or food processor and give a quick pulse.
  14. 14.
    Add the chopped tomatoes to the pot.
  15. 15.
    Add enough chicken stock to cover the contents in the pot.
  16. 16.
    Add thyme, parsley, bay leaf, salt, pepper, and sugar and combine.
  17. 17.
    Bring the ragù to a boil and reduce to a simmer.
  18. 18.
    Let the contents of the pot simmer about 1½ to 2 hours, until the liquid is almost cooked off.

Plate

  1. 19.
    Place a couple of spoonfuls of ragù (per serving) into a hot skillet and warm the ragù.
  2. 20.
    Add freshly cooked pasta to the pan, along with a ladle or two of pasta water.
  3. 21.
    Toss the pasta in the ragù until the water cooks down.
  4. 22.
    Remove pasta to the plates, then top with any remaining ragù.