The sausage and bacon ragù is a flavorful, inviting sauce that is easy to prepare. Perfect for seasoning pasta dishes, both long and short, but not only… For the recipe, I followed the meat ragù one, replacing the minced meat with finely chopped sausage and bacon, while the base is a classic soffritto with onion, celery, and carrots.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz sausage
- 5.3 oz bacon
- 2/3 cup tomato puree
- 1/2 cup red wine (dry)
- 3/4 cup carrots
- 3/4 cup celery
- 3/4 cup white onion
- 1 tablespoon tomato paste
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Food processor
- Stainless steel pan
- Wooden spoon
- Small pot
- Spatula
Steps
To prepare the sausage and bacon ragù…
First, clean the celery by removing the leaves and the end of the stalk, then wash it to remove any soil. Trim the ends of the carrots, peel them, wash them, and finally peel the onions as well.
Then roughly chop all the vegetables, place them in the food processor or a kitchen robot equipped with blades, and process until finely chopped.
In the first pan, pour the extra virgin olive oil, heat it, and add the chopped vegetables. Fry them, stirring with a wooden spoon until they wilt. Towards the end of cooking, lower the heat, being careful not to let them stick. If needed, add a little water.
While the vegetables are cooking, place the bacon and sausage (with the casing removed) cut into coarse pieces in the food processor or kitchen robot. Process until finely chopped, then add them to the second pan with a little extra virgin olive oil and fry, stirring with a wooden spoon.
Once the meat is well browned, add it to the other pan with the vegetable soffritto, and deglaze everything with the dry red wine, allowing it to evaporate.
When the wine has evaporated, add the tomato puree, salt, and pepper (be careful not to overdo it as the bacon and sausage already add saltiness to the sauce). Cook the ragù for another 30 minutes, lowering the heat and stirring occasionally. If necessary, add a little water during cooking.
After the cooking time of the sausage and bacon ragù has passed, you can use it to season your dishes, or once cooled, you can store it in the freezer in appropriate containers.
