Sausage Ragu
Sausage meat is an incredible flavour boost; I’ve recently discovered farm-fresh extra lean turkey sausage in my local grocery store. What’s even better than farm-fresh and extra lean? It’s delicious! I highly recommend seeking this out, I’m sure you’ll find some in your own local store.
Serves 8 – 10
½ tbsp extra virgin olive oil
454 g Extra lean minced (ground) turkey
350 g Extra lean, Sweet Italian turkey sausage (about 2 links), meat removed from casing
1 Medium onion, diced
3 Cloves garlic, crushed
½ Cup white wine
680 ml Passasta (strained tomatoes)
796 ml can of whole tomatoes (plum, not crushed)
1 Cup sodium-reduced chicken stock
Salt
Pepper
Add the olive oil to a large saucepan over medium-high heat and when it’s hot (it will ripple) add the ground turkey. Sauté until the turkey is cooked and slightly browned.
Add in the sausage meat and sauté until cooked through and some of the meat is browned and crispy.
Drain the fat from the pan.
Return the meat to the pan and place it over medium-high heat again.
Add in the onion; season with salt and pepper.
Sauté for 5 -7 minutes, until the onions are soft and translucent.
Add in the garlic and sauté for about 30 seconds, careful not to let it burn.
Add in the white wine and scrape the bottom of the pan with a wooden spoon to release any of the yummy meat (flavour!) that may be stuck (deglazing).
Let the wine cook for about a minute to cook out the alcohol.
Add in the passata and whole tomatoes.
Divide the stock between the empty jar of passata and the can of whole tomatoes and swish it around to clean out all of the tomato residue; add it to the pot.
Season the liberally with salt and pepper (about a ½ tsp salt and ¼ tsp pepper); mix well.
Let the sauce come to a boil and then drop the heat to low or medium-low (you want it to gently simmer).
Cook for about two hours, low and slow!
Taste and adjust seasoning.
Notes:
- You can use red wine in place of white but it may discolour the meat.
- You can use stock in place of the wine.
- Diced tomatoes will work in place of the whole but you won’t get the chunky texture that you do when you use the whole tomatoes.
- Feel free to switch up the sausage according to your taste, hot sausage would work well for a little heat!
| Servings | Prep Time |
| 10 | 10 |
| Cook Time |
| 2 hours |
|
|
|
|
Sausage meat is an incredible flavour boost; I’ve recently discovered farm-fresh extra lean turkey sausage in my local grocery store. What’s even better than farm-fresh and extra lean? It’s delicious! I highly recommend seeking this out, I’m sure you’ll find some in your own local store.
|
- 1/2 tbsp extra virgin olive oil
- 454 g Extra lean minced (ground) turkey
- 350 g Extra lean turkey, Sweet Italian sausage (about 2 links), meat removed from casing
- 1 medium onion diced
- 3 cloves garlic crushed
- 1/2 cup white wine
- 680 ml Passasta (strained tomatoes)
- 796 ml can of whole tomatoes (plum, not crushed)
- 1 cup sodium-reduced chicken stock
- salt
- pepper
- Add the olive oil to a large saucepan over medium-high heat and when it’s hot (it will ripple) add the ground turkey. Sauté until the turkey is cooked and slightly browned.
- Add in the sausage meat and sauté until cooked through and some of the meat is browned and crispy.
- Drain the fat from the pan.
- Return the meat to the pan and place it over medium-high heat again.
- Add in the onion; season with salt and pepper.
- Sauté for 5 -7 minutes, until the onions are soft and translucent.
- Add in the garlic and sauté for about 30 seconds, careful not to let it burn.
- Add in the white wine and scrape the bottom of the pan with a wooden spoon to release any of the yummy meat (flavour!) that may be stuck (deglazing).
- Let the wine cook for about a minute to cook out the alcohol.
- Add in the passata and whole tomatoes.
- Divide the stock between the empty jar of passata and the can of whole tomatoes and swish it around to clean out all of the tomato residue; add it to the pot.
- Season the liberally with salt and pepper (about a ½ tsp salt and ¼ tsp pepper); mix well.
- Let the sauce come to a boil and then drop the heat to low or medium-low (you want it to gently simmer).
- Cook for about two hours, low and slow!
- Taste and adjust seasoning.
- You can use red wine in place of white but it may discolour the meat.
- You can use stock in place of the wine.
- Diced tomatoes will work in place of the whole but you won’t get the chunky texture that you do when you use the whole tomatoes.
- Feel free to switch up the sausage according to your taste, hot sausage would work well for a little heat!
Leave a Reply