Recipe by Kittencal@recipezazz
I use Chianti wine for this recipe but any good dry red wine will do, this can be made using a mixture of ground beef and pork but Italian sausage meat is so much better --- if possible prepare this a day ahead and refrigerate to allow flavors to blend just rewarm on top of the stove
Top Review by Elly in Canada
This is very close to the recipe I have been making for years! I used some ground beef and hot sausage meat, so I added 1/2 tsp. pepper flakes. added oregano and dried basil and 1 tblsp garlic. I did not measure the red wine, just emptied the rest of the bottle!! LOL!! I love cooking with diced tomatoes, no need to chop them. I did not add additional olive oil with the cheese, the texture was just right. Topped with lots of cheese, enjoyed my glass of wine and a great pasta dinner!
- 1⁄4 cup olive oil
- 12 ounces Italian sausages, casings removed (can use more)
- 1 -2 tablespoon fresh minced garlic
- 2 teaspoons red pepper flakes (you can use more if you like spicy)
- 1 teaspoon dried oregano (optional or adjust to suit heat level)
- 2 -3 carrots, peeled and cut into about 1/2-inch cubes
- 1 large onion, chopped
- 1 celery, finely chopped
- 3 cups whole canned tomatoes, finely chopped (I use one 28-ounce can of whole tomatoes, drained then chop the tomatoes)
- 1 cup chicken broth (more if needed)
- 1⁄3 cup dry red wine
- 1⁄2 cup chopped fresh basil
- salt & freshly ground black pepper (to taste)
- 12 ounces penne pasta
- 1 1⁄2 cups grated parmesan cheese (or to taste)
Directions See How It's Made
- In a large skillet heat oil over medium heat.
- Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
- Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
- Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
- Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
- Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
- Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
- Season with salt and pepper to taste.
- Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
- Return the pasta to the pot; add in the Ragu; mix to combine.
- Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
- If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
- Season with more salt and pepper.
- Divide on plates and top with more cheese.