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Sausage and Tomato Ragu

Sausage and Tomato Ragu

This rich sausage and tomato ragu combines Italian sausage with aromatic vegetables and herbs in a slow-simmered sauce that's perfect over pasta, polenta, or even crusty bread. Developed through patient cooking that builds layers of flavor, it's a versatile sauce that actually improves with time, making it ideal for meal prep or entertaining with minimal last-minute fuss.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 6

Ingredients
  

  • 1 pound Italian sausage casings removed (sweet, hot, or a mix)
  • 2 tablespoons olive oil
  • 1 large onion finely diced
  • 2 medium carrots finely diced
  • 2 celery stalks finely diced
  • 8 oz mushrooms sliced (optional)
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 2 cans 28 oz each crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1 teaspoon sugar optional, to balance acidity
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh basil chopped (plus more for garnish)
  • 2 tablespoons butter optional, for richness
  • Grated Parmesan cheese for serving
  • 1 pound pasta of choice for serving

Instructions
 

  • Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil, then add the Italian sausage. Break it into smaller pieces with a wooden spoon as it cooks until it's nicely browned, about 5-7 minutes.
  • Lower the heat to medium and add the diced onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5-7 minutes, stirring occasionally.
  • If using mushrooms, add them now and cook until they release their moisture and begin to brown, about 5 minutes.
  • Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it.
  • Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. This develops a deeper flavor in the finished sauce.
  • Pour in the red wine, using it to deglaze the pot. Scrape up any browned bits from the bottom—that's pure flavor! Let the wine simmer for 2-3 minutes until slightly reduced.
  • Add the crushed tomatoes, bay leaves, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper. Bring the sauce to a gentle boil, then reduce heat to low.
  • Partially cover the pot and simmer for at least 45 minutes, stirring occasionally. For an even deeper flavor, let it simmer for up to 1.5 hours.
  • After simmering, taste the sauce and adjust seasonings. If too acidic, add the sugar. If it needs depth, add a bit more salt.
  • Remove the bay leaves, then stir in the fresh basil and butter (if using). The butter enriches the sauce and helps balance the acidity of the tomatoes.
  • Serve over cooked pasta of your choice, with plenty of grated Parmesan cheese and additional fresh basil for garnish.

Notes

  • For the best flavor, use a mix of sweet and hot Italian sausage.
  • The sauce will thicken as it cooks. If it gets too thick, add a splash of water or broth.
  • This ragu freezes beautifully. Let it cool completely, then portion into airtight containers and freeze for up to 3 months.
  • For a smoother sauce, you can use an immersion blender to partially blend some of the ragu, leaving some texture.
  • If you're short on time, you can reduce the simmering to 30 minutes, but the flavor will not be as developed.