ITALIAN SAUSAGE RAGU

WITH GNOCCHI

When Italians talk about ‘Sunday sauce’, they mean Italian sausage ragu.  Half the work is already done because the base is pork sausages purchased from Cremalat, an authentic Italian deli. Theyr’e already cured and seasoned so you’re getting instant flavour into the ragu.  

HANDS-ON TIME

10 MINUTES

TOTAL TIME

25 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

1 onion, finely diced
1 celery stick, finely diced
1 large carrot, finely diced
olive oil, for cooking
500 grams Italian sausages, casings removed
185 ml red wine
5 large, very ripe tomatoes
250 milliliters chicken stock
⅓ cup tomato paste concentrate
3 garlic cloves, finely diced
3 fresh bay leaves
1 sprig basil
1 tbsp dried oregano
1 pinch cayenne pepper
1 tsp caster sugar
500g gnocchi

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Heat the olive oil in a large frying pan over medium-low heat.  Add the onion, celery and carrot and cook until softened but not coloured.

Increase the heat to high, crumble in the sausage meat and use a spoon to break up clumps.

Add the wine and cook until it has evaporated.

Cut the tops off the tomatoes, squeeze out the seeds and finely chop the flesh and add the tomatoes.

Add the stock, tomato paste, garlic cloves, bay leaves, basil, oregano, cayenne and sugar. Allow to come to the boil, then reduce the heat and gently simmer until the tomato starts to breakdown.

Season with salt and pepper, reduce the heat to low and keep warm until ready to serve.

For the gnocchi; bring salted water to a vigorous boil in a large sauce pan over high heat.  Drop the gnocchi into the boiling water a few at a time, stirring gently with a wooden spoon.  Cook the gnocchi until tender, about one minute after they rise to the surface. Remove with a slotted spoon and serve with your ragu.  

 

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