The Ultimate Sausage Ragu – Rich, Hearty & Full of Flavor

A delicious, slow-cooked sausage ragu is the perfect comfort meal, packed with deep, rich flavors. This Italian-inspired ragu features juicy sausages, aromatic herbs, and a luscious tomato sauce, making it the perfect pairing for pasta or creamy polenta. Whether for a cozy family dinner or a gourmet meal prep, this authentic sausage ragu delivers restaurant-quality results at home.

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Why You’ll Love This Sausage Ragu

✔ Rich & Hearty Flavor – Slow-simmered for maximum taste.
✔ Easy to Make – Simple ingredients, big flavors.
✔ Perfect for Meal Prep – Tastes even better the next day.
✔ Versatile – Serve over pasta, polenta, or crusty bread.

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Ingredients for the Best Sausage Ragu

For the Ragu Base:

• 1 lb (500g) Italian sausages (mild or spicy, casings removed)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp red pepper flakes (optional, for heat)

For the Sauce:

• 1/2 cup dry red wine (optional, for depth of flavor)
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp sugar (to balance acidity)
• 1/2 cup chicken broth (or beef broth for deeper flavor)
• 1 bay leaf

For Serving:

• 12 oz (350g) pasta (pappardelle, rigatoni, or spaghetti)
• Parmesan cheese, grated
• Fresh basil, chopped

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Step-by-Step Cooking Instructions

1. Brown the Sausages

1. Heat olive oil in a deep pan over medium heat.
2. Add sausage meat (casings removed), breaking it apart with a wooden spoon.
3. Cook for 5-7 minutes until browned and slightly crispy. Remove and set aside.

2. Sauté the Aromatics

1. In the same pan, add onions, garlic, carrots, and celery.
2. Cook for 5 minutes until softened.

3. Deglaze & Build the Sauce

1. Pour in red wine, scraping up any browned bits. Let it reduce by half.
2. Stir in tomato paste, crushed tomatoes, broth, oregano, basil, sugar, and bay leaf.
3. Return the sausage to the pan.

4. Simmer for Maximum Flavor

1. Lower the heat and let the ragu simmer for 30-40 minutes, stirring occasionally.
2. Adjust seasoning with salt & pepper.

5. Cook the Pasta & Serve

1. Cook pasta in salted boiling water until al dente.
2. Toss the pasta with the ragu sauce.
3. Serve hot, topped with Parmesan and fresh basil.

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Pro Tips for the Best Sausage Ragu

1. Use Quality Sausages

• Italian sausages (mild or spicy) give the best depth of flavor.

2. Simmer for at Least 30 Minutes

• The longer the ragu cooks, the richer and deeper the flavors become.

3. Don’t Skip the Wine

• Red wine enhances the sauce’s complexity, but you can substitute with broth if needed.

4. Make it Ahead of Time

• This ragu tastes even better the next day as the flavors meld.

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Flavor Variations

1. Spicy Sausage Ragu

• Use spicy Italian sausage and add extra red pepper flakes.

2. Creamy Sausage Ragu

• Stir in 1/4 cup heavy cream for a luscious finish.

3. Mushroom & Sausage Ragu

• Add sautéed mushrooms for an umami boost.

4. White Sausage Ragu

• Replace tomatoes with chicken broth and white wine, adding a touch of cream.