Easy Ragu Sauce

Easy Italian Ragu Sauce

I love a good meat sauce. What’s not to love, it’s hearty stick to your ribs kinda food. Sometimes though I don’t have the time that my beloved BOLOGNESE sauce takes to make. No fear our easy Italian Ragu Sauce comes to the rescue. It takes about 1/4 of the time that our Bolognese sauce takes to make and tastes out of this world. It starts with Johnsonville’s sweet Italian ground sausage, which has a lot of flavor packed right in there. What does that mean besides it tastes amazing? That means there’s less spices we have to the pot. Win. Win.

Easy Italian Ragu Sauce

Then we’re going to add the rest of the ingredients to the party pot. We’ll lower the temperature and let it simmer away for about an hour. Stirring here and there (unless you have one of those automatic pot stirrers which I don’t really get. Are they worth it? Isn’t that your kids are for?) If you happen to have more time, let it ride (just add a little more liquid when the levels start to drop). If you’re growing impatient because your house smells amazing and you just HAVE to toss it with the pasta of your choosing then I say go for it.  Who am I to come between you and your bowl of bliss.

Italian Ragu SauceIf you’re feeling frisky, double the recipe and then freeze/save the rest to make a lasagna, baked pasta dish or just to spoon into your mouth as a snack. Options. You know we love them (and YOU!)

xo!
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Disclaimer: This post is sponsored by Johnsonville. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Easy Italian Ragu Sauce

Total Time 0:00

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound Johnsonville sweet Italian ground sausage
  • 1/2 onion - minced
  • 3 cloves garlic - crushed
  • 6 ounces tomato paste
  • 1 quart tomatoes - crushed
  • kosher salt
  • 1 cup water
  • 1 cup red wine
  • 2 bay leaves

Directions

  1. Into a large Dutch/French oven heat oil over medium heat. Add sausage and cook until browned.
  2. Add onions. Stir to combine. Cook until softened.
  3. Add tomato paste. Stir to combine. Add tomatoes, season with salt. Add water, wine and bay leaves. Reduce heat to low and cook until water reduces.
  4. Check for seasoning and adjust if necessary.
  5. Discard, garlic and bay leaves prior to serving.

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16 Comments

  1. 1

    We make quick sauces like this a lot. and I love Johnsonville

  2. 2

    I love all Johnsonville sausage, but sweet italian is my FAVORITE! I want a whole batch of this tasty sauce for myself.

  3. 3

    LOVE this shortcut to my fave kind of pasta sauce – I am also totally crushing on your beautiful cutting board. 🙂

  4. 4

    I’m with you – I love a good bolognese but this quick and easy sauce is perfect for busy weeknight dinners!

  5. 5

    This ragu looks so good! I love that you added sausage!

  6. 6

    The sausage and the wine. That’s what makes my heart skip a beat with this recipe.

  7. 7
    Lora @cakeduchess /

    Love a long and wonderfully simmered Bolognese, but will happily take an easy ragu’ that looks as nice as yours, bella!!

  8. 8

    I just love the simplicity of this recipe (and the fact that 1 cup of red wine is involved!) My family adores sausage and I know they’d love this pasta dish.

  9. 9

    Yum! I’ve always had meat sauce made with ground beef. I can imagine how much more flavor sausage would give it!

  10. 10

    Oh, yes! I’m totally going to double the recipe and save away some in the freezer for the weeknights!

  11. 11

    This ragu sauce looks delicious. We almost never make pasta so I think this is the sauce that is going to make me want to make pasta.

  12. 12

    Beautiful photos! Everyone should know how to make this classic sauce.

  13. 13

    I love making bolognese. I make a huge batch and freeze part of it. I usually use beef in mine, but sausage sounds delicious, too!

  14. 14

    Boy! This does look easy. And delicious dot com! Mmm! I love that this is a sub for bolognese.

  15. 15

    This is my kind of pasta sauce… minimum prep, maximum flavour! 🙂 I usually use a combination of ground beef and bacon for my bolognese, but I love the idea of using sausage meat to shake things up a little.

  16. 16
    Heather B. /

    How are you supposed to remove & discard crushed garlic? I assume that’s a typo.
    I also assume the garlic is supposed to be added with the onion; the directions don’t say.

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