How to Make the Most Comforting Pasta with Sausage Ragu
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- Опубликовано: 18 окт 2024
- Ashley teaches Bridget how to make Pasta with Sausage Ragu that tastes like it took all day to make.
Get the recipe for Pasta with Sausage Ragu: cooks.io/2DMsXge
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This IS the go-to sauce in my life. I have been making this in a triple batch every few months. We freeze the completed batches in meal-sized portions for week night deliciousness.
I never used fennel (fresh or seeds) before, but love them now! One of the greatest tips from this recipe is the processing of the sausage before cooking! It still has a bite, but the chew is like velvet! Brava!!
Im making this pasta sauce for the second time now. Not only its delicious, the recipe is very forgiving. I frozen the extra sauce from the first batch for weeknight quick dinner on ho summer days. Its life saver.
I cooked this today and it was amazing I love it so much thanks to Ashley and everyone else thank you looking forward to seeing more recipe to try
What a great show. Class act and smart people.
I love the look of that dish and may have to make it at home.
You can also use a potato masher while the sausage browns to break it up finer as well. Also in many grocery stores where they make their own sausage they're now selling the sausage filling uncased which is another good starting point.
Good idea!
Ashley is the best
Yummy
Excited to make this one this weekend
Great pasta and sausage recipe. Thanks
Looks yummy! Going to make it for Mother’s Day.
I have it on the stove in final stage right now! The first time I made it, it was delish but fennel bulb could not be had for love or money in Little Rock, but found one last week and so excited to see how this batch tastes! I must say this is not a weeknight recipe for me--pretty intense and long prep time but very worth it on a Sunday afternoon with La Boheme playing and a glass of wine at the ready. Nice!
This was a wonderful ragu! Not as quick to make as they implied, but definitely quicker than my Italian boyfriend’s mother’s Sunday “gravy”. And next time it will go more quickly, I’m sure- I will definitely be making it again!
OUTSTANDING!
Want some of that now😊
Just made this today. Not bad at all.
First time I made this I didn’t like the raw fennel. Next time I made it I skipped the raw fennel and did a whole onion to make up. (Kept the fennel seed.). Fabulous!
To each his own. I love fennel.
What’s the reason for whirling the sausage in the food processor? You guys always have great reasons for different techniques and I’d love to know the “why” behind this one.
I think just to break it up into smaller pieces.
I am watching on my local PBS channel today and am disappointed to find that the amount of tomatoes were not announced … and the recipe is locked.
Anything Ragu is good
Thanks ladies, just love these recipes..keep them rolling.
Yum!!!
A very, very good ragu recipe, but this is NOT a weeknight meal unless your weeknights include ~2 hours of prep and cook time. :D
A couple notes from someone who has made this a few times:
- Do not skimp on the sausage, buy from your local butcher or a premium sausage brand at the grocery store.
- Really let that sausage brown, even if it takes longer than 10-15 minutes. That red wine is going to get those "flavor crystals" off the pan for great flavor.
- The simmering usually takes me closer to an hour than 45 minutes, be sure it's thick.
- Pappardelle and tagliatelle are hard to find in our area, but another wide noodle (fettucine for us) works just fine in a pinch.
I so agree...as much as I love ATK and Cook's Country...their weekday dishes are best left for the weekend...
YUM! 😊
Yum!
Why would you pulse the blender when you could just let it run????? Because its... Fun!!! Thanks for the post ..
The pasta should be drained before al denté so that it can finish cooking in the sauce and absorb it! That’s how we Italians do it.
Could u do product review on stockpots. Thanks.
Stockpot reviews are on the ATK website, but you have to subscribe to view them. As an alternative, all ATK recommendations are also in the back of their main cookbook. Historically, they always recommend All-Clad, and that's what I have. They are fantastic. Expensive as hell, but fantastic cookware.
Lol
Their recommendation is Le Creuset and their best buys for enameled cast iron are Cuisenart and Mario Batali.
I'm making this right now. 45 minutes to an hour and it will be done. The house smells fantastic!
I wish I didn't hate fennel
❣️
Would that be ok with homemade pasta?
Probably better with homemade pasta
@@bentleyr00d Would agree. Fresh, homemade pasta plus a good homemade sauce is absolutely delicious.
The best 🌴🍉🍉
You've never done a show on ravioli. The base ragu mixture would seem to lend itself to being made into ravioli.
Is there a non alcoholic substitute for the red wine?
Bacon!
I used red cooking wine
Can I use pork broth instead of water
made this and it was meh. but it inspired me to learn a short rib ragu which blew this one out of the water. so got something out of it lol
Comforting food？
就是媽媽煮的菜..
No exact measurements in the fennel and onions, but I think you did that on purpose. Also did not say what size of whole tomatoes, looks like large can.
2 cups Fernnel and 2 cups onion, your are welcome.
I love you guys, but I'd really like it if you tried to pronounce the pastas properly. Not because of "racism" (because it's not and that would be stupid to assume so), but because it just sounds more authentic.
Great. Now, where do I get fennel and fennel seeds? LOL
...The grocery store?
I don't know where you are, but around here they're things that the produce section and spice aisle will commonly have.
@@nickp1987 Well Fennels are hard to find here in Asia. Especially fresh ones.
@@PuffOfSmoke Substitute the fennel bulb for either celery or bok choy stems (seriously). The fennel seed should be more readily available, but if you are really having a hard time finding it, use anise seeds, but cut the volume by half (it's significantly stronger). But fennel seed should be easier to find as it is used in Asian and Indian cooking.
@@PuffOfSmoke And if you use celery or bok choy, add a 1/4 teaspoon of fennel seed to replace the flavour the fennel seed would have imparted, as the celery and bok choy replicates the texture, but not the flavour of fennel.
@@ThePointblank Thank for help. I was wondering what kind of substitute I could use to capture that flavor. There's an Indian store near me so that'll be helpful in finding fennel seeds.
i don't understand why the sausage was put in the food processor, help me understand! It's already ground and all you're doing is making it harder to clean the food processor with now having sausage grease
Corey Yarrington She’s breaking the meat into a finer paste. Since it doesn’t cook as long, she’s processing it more on the front end of the cook.
it was completely unnecessary
@@matthenson3472 lmao AGAIN why does it need to be in a finer paste? How much longer does it take to brown sausage that is at a coarser grain? The same time it takes to grind the sausage and clean the food processor?
@@Nunz16
If you want it to be finer, it's not unnecessary. If you don't want it finer, skip that step.
You can also use a potato masher while the sausage brown to break it up finer as well. Also in many grocery stores where they make their own sausage they're now selling the sausage filling uncased which is another hood starting point.
My italian grandmother would turn around in her grave if she could hear you say Pappardelle and Tagliatelle😂
Ashley has to stop saying "here" at the end of most statement. So irritating.
could you use turkey or chicken sausage instead?
Where is the guy with Bow tie
4 quarts of water require at least 2 heaping tablespoons of salt or that pasta will be really bland.
All that salt going to put people on dialysis
Chopped COARSELY! Correct Grammar, people!
Ok
Pounds... Quarts... You people ever heard of the metric system ?
I hate fennel. I don’t want my pasta to taste like licorice.
Sauce is too watery. Doesn't matter if it's 45min or 6 hours, just let the sauce reduce and works its magic until it thickens to the proper consistency.
Just dropping pasta water in it and not work it does nothing to the sauce other than harming the intensity of the flavours.
I feel like it was the proper consistency before they added the pasta water, but to each his own.
Lol unless theres something else besides booze in that redwine(idk anything about wine) it's most definitely not acidic.
Of course wine is acidic, what are you talking about?
All wines are acidic. The three primary acids found in wine grapes are tartaric, malic and citric acids.
I cooked this today and it was amazing I love it so much thanks to Ashley and everyone else thank you looking forward to seeing more recipe to try