Ingredients and Weight:
- 400g ground Italian sausage
- 500g beef stock or chicken stock
- 2 tbsp tomato paste
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 3 tbsp chopped fresh basil leaves
- 2 tbsp olive oil for cooking
- Salt and pepper to taste
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 60 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large pot, heat the olive oil and add the chopped bell peppers, celery, and carrots. Sauté for about 5 minutes until softened.
- Add the ground Italian sausage and cook until no longer pink. Break up the sausage into smaller pieces as it cooks.
- Pour the beef stock into the pot and bring to a boil. Reduce heat to low and let simmer for about 30 minutes.
- Stir in the tomato paste and fresh basil leaves. Season with salt and pepper according to taste.
- Simmer for another 10 minutes, or until the ragu reaches a rich, creamy sauce consistency. Serve hot.
Nutritional Information:
(Per serving: assuming 1/8 of the total recipe)
Calories: 400, Protein: 25g, Fat: 27g, Carbohydrates: 15g, Sodium: 800mg
Dish Characteristics:
- Rich and flavorful, with a hearty meatiness from the sausage and vegetables.
- The use of tomato paste adds a slightly acidic note that Americans often enjoy in their sauces and dishes.
- The dish is hearty yet comforting, making it a great option for colder weather or as a pasta sauce.
User Comments:
- "The flavors were spot on! The sausage ragu was delicious over pasta." - John Doe, New York
- "I loved the rich, creamy texture of the sauce. This is definitely a keeper." - Jane Smith, California
- "The dish was flavorful and hearty, perfect for a cold winter night." - Michael Johnson, Texas
Special Precautions and Tips:
- Use a good quality ground Italian sausage to ensure the best flavor in the final dish.
- Simmering the ragu for a longer time will result in a richer, more flavorful sauce. Be patient and let it cook!
- Adjust seasoning according to taste, as everyone's preference may vary.
