I’m not really sure if this is a ragu, but it sounded good so that’s what I’m calling it. I thought this was pretty tasty and quick to put together. I don’t remember exact measurements, so be warned that these are all approximate.
Sausage & Mushroom Ragu
( this made enough for 4 – 6 servings )
1/2 lb sweet Italian sausage
1 clove garlic, minced
1 small onion, diced
8 oz package mushrooms, sliced
1 15 oz can diced tomatoes
2 – 3 T balsamic vinegar
3 T fresh parsley, finely chopped
4 – 6 oz pasta
salt & pepper to taste
1. Cook the pasta according to the package directions.
2. Brown the sausage over med-hi heat in a large saucepan. Remove the sausage and drain some of the fat. Leave a little sausage grease in the pan to saute the veggies.
3. I didn’t have too much grease left in the pan so I added a little bit of olive oil. Turn the heat down to medium and add the garlic to the saucepan. Saute the garlic for about a minute and then add the onions. Cook the garlic and onions until the onions are slightly translucent.
4. Dump the mushrooms into the saucepan, season with salt & pepper and cover. Cook the mushrooms, stirring occasionally, until they are brown and have released their juices.
5. Add the browned sausage, diced tomatoes with their juice and the balsamic vinegar. Reduce the heat to med-lo, cover and let simmer for about 5 minutes, stirring every once in a while.
6. Stir in the parsley and serve over pasta.
This was another dish I made during my no wheat, no milk, etc diet so we used pasta made from quinoa and corn flour. It wasn’t too bad. It did have a corn taste and texture to it, but nothing horrible.
The ragu wasn’t super saucy so next time I would probably add a can of crushed tomatoes or some tomato paste thinned with water or stock.