RagĂą Of Italian sausage
RagĂą di Salsiccia
RagĂą full-bodied and fragrant, prepared with Italian sausage, lardo, tomato and wild fennel.
The ragĂą Of Italian sausage It is a rich and structured condiment, suitable for giving character to a first course and bring to the table a sauce with a full consistency. Italian sausage pork provides the tasty and meaty part, while the lardo contributes to the softness of the base and to a greater taste intensity. tomato passata balances the fat with its fresh component and accompanies cooking with a progressive density. Bay leaf, pepper herb, parsley and seeds wild fennel They define the aromatic profile, making it recognizable without covering the flavor of the meat. This preparation belongs to the Italian culinary tradition. earthenware pot It is particularly suited to slow and regular cooking, useful for obtaining a well-blended, fragrant and sufficiently reduced sauce.
Instructions
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6 steps · natural Italian voice
Prepare the soffritto
Pour the olive oil into a shallow pan, preferably earthenware, and add the lardo into small pieces and the finely chopped onion. Gently sauté over medium heat, stirring, until the onion becomes soft and transparent and the lardo begins to melt without taking on excessive color.
Brown the Italian sausage
Join the Italian sausage to the soffritto and brown it over medium heat, turning it carefully to absorb the fat and flavors from the bottom. Continue until the surface is well-seasoned and lightly browned; the aroma should be full-bodied, with no burnt hints.
Add the flavorings
Enter in shallow pan The bouquet garni composed of bay leaf, pepper and parsley, then add the seeds wild fennelStir to distribute the flavors and let it simmer briefly, until the aroma of the herbs and fennel is clearly perceptible.
Pour the tomato
Add the tomato passata at the Italian sausage and to the aromatic base, stirring to combine the ingredients. Season with salt to taste and bring the sauce to a light boil; when the surface begins to simmer evenly, reduce the heat.
Cook slowly
60 minContinue cooking over low heat for an hour, maintaining a gentle and regular boil. Stir occasionally to prevent the ragĂą sticks to the bottom. The sauce is ready when the puree has thickened, taken on an intense color and envelops the Italian sausage.
Remove the bunch
Take away the bouquet garni before serving, checking that bay leaf, pepper and parsley are completely removed. Leave the ragĂą In the shallow pan a few moments, then serve it when the sauce is thick and fragrant and the Italian sausage it is well flavoured.
Chef's Tips
Cook the ragĂą over low heat after adding the tomato, keeping a slight boil: the sauce must reduce and envelop the Italian sausage without drying out excessively.
Ingredients
- Ingredients for 4 people
- (26.46 oz) 750 g of Italian sausage of pork
- (3.53 oz) 100 g of lardo (cured pork fatback) in little pieces
- 1 onion
- 2 dl of olive oil
- 1 bouquet garni (bay leaf, pepper and parsley)
- ½ teaspoon of seeds of wild fennel (2.11 pt) 1 liter of tomato passata (strained tomatoes)
Can't find it in the US?
- Italian sausageMost US supermarkets
Mild (sweet) Italian sausage
Or: Plain fresh pork sausage for northern Italian recipes
American Italian sausage contains fennel seed.
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
- wild fennelHard to find in the US
Fennel fronds plus a pinch of crushed fennel seed
Or: Fresh dill plus fennel seed
- tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.
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