Sausage and Mushroom Ragu
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Rich, hearty, and ready in 45 minutes!
Ingredients
This recipe was sourced from Sidewalk Shoes. For more delicious dishes, browse through our forum here!
Ingredients
- 2 tbsp butter
- 5 cloves garlic finely minced
- 1 pound mushrooms finely chopped
- 1 onion finely chopped
- 1 pound Italian sausage bulk, not links
- 1 cup red wine
- 1 ½ cups chicken broth low sodium
- ½ teaspoon cinnamon
- salt and black pepper
- 14 ½ ounce crushed tomatoes canned
- 12 ounces dried pappardelle or tagliatelle
- Melt the butter in a skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds.
- Add the mushrooms and onions and cook, stirring until the mushrooms have released their liquid. About 5 minutes.
- Add the sausage and cook for about 10 minutes, breaking up the clumps with a wooden spoon. If there is a lot of fat, drain off the excess.
- Turn the heat to medium-high and add the wine. Let the wine come to a boil and cook, stirring, scraping up any brown bits, until the wine has almost all evaporated. About 5 minutes.
- Stir in the broth, cinnamon and a grind or two of fresh black pepper. Simmer until the the broth has been reduced by about half. About 5-6 minutes.
- Turn the heat back down to medium and stir in the tomatoes. Cook for about 5 minutes.
- While the sauce is simmering, cook the pasta for one minute less that the package directions. Drain and reserve about ½ cup of the pasta water.
- Add the pasta to the skillet and stir to combine. The pasta will finish cooking in the sauce. Taste and adjust the seasoning. Add a little of the pasta water if needed.
A restaurant-quality meal. Image Credit: Sidewalk Shoes
This recipe was sourced from Sidewalk Shoes. For more delicious dishes, browse through our forum here!
