Spicy sausage ragu
Recipe from Elena Faita
Ingredients
6 Portions
¼ cup olive oil
6 sausages (3 hot and 3 mild) casing removed
1 medium onion chopped finely
1 large carrot cut in small cubes
1 celery stalk cut in small cubes
2 garlic cloves chopped finely
1 teaspoon of dry oregano
1/2 teaspoon peperoncino in oil
½ cup chopped parsley
½ cup of milk
½ cup of water
2 cans of 14oz Aurora diced tomatoes or 28 oz jar of Stefano sauce
Parmesan
Method
In a 28cm Julienne, heat the oil and sauté the sausages breaking up with a spoon until browned about 4 minutes. Transfer to a plate.
Increase heat to medium heat and add the onions, carrots, celery, garlic, oregano and parsley and cook for 8 minutes. Add tomatoes and milk and sausage.
Bring to a boil, reduce heat simmer adding more water if needed and cook very slowly for 2-3 hours. Season with salt.
Cook pasta and reserve 2 cups of pasta water in case you need.
Drain, add pasta to sauce. Mix well, add parmesan and parsley and serve.
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