Ragu Sauce With Italian Sausage

Submitted by Chef Bev

"RAGU SAUCE  with Italian Sausage"

 

• Ready In: 4hrs 50mins
• Ingredients: 13
• Yields: 2 1/2 lbs
• Serves: 2

ingredients

• 2 - 2 1⁄2 lbs mild Italian sausage
• 2 (12 ounce) cans 6 in 1 all purpose ground tomatoes, with added extra heavy puree
• 1 medium onion (chopped)
• 3 garlic cloves
• 2 medium portabella mushrooms
• 1 stalk celery
• 2 tablespoons calavito extra virgin olive oil
• 1 beef bouillon cube
• 1 teaspoon fresh ground black pepper
• 3 bay leaves
• 1 teaspoon sweet basil
• 1 teaspoon oregano
• 2 teaspoons parsley

directions

1. Preheat Sautee pan (when pan is up to temperature, water will sizzle when sprinkled on surface).
2. Add 2 Tablespoons Olive oil to coat bottom of pan.
3. Brown sausages (uncovered) approximately 6 minutes each side (2 sides) low/medium heat.
4. Cover pan & reduce heat to low, cook additional 12 minutes ea side (2 sides).
5. (Total cooking time: 36 min).

6. SAUCE:

7. Sautee 3 cloves minced garlic in 2 Tablespoons Olive Oil until soft (DO NOT brown!) Low heat.
8. Empty 2 cans of tomatoes in large pot, add approximately 1/4 can of water to each can, rinse, add to pot.

9. Sprinkle in:

10. - Sweet Basil.
11. - Fresh ground black pepper.
12. - Oregano.
13. - 2+ healthy pinches Parsley.
14. - 3 Bay Leaves.
15. - 1 stalk Celery (chopped).
16. Add Italian Sausage to sauce (check to make sure they are lightly browned both sides).
17. Remove most liquid from Sautee pan & use remaining liquid to lightly brown chopped onion, add to sauce.
18. Cook uncovered under low heat for 3 1/2 hours.
19. Stir frequently & thoroughly!
20. Add 1 Beef bouillon cube to approximately 1/3 to 1/2 cup boiling water, dissolve & add to sauce.
21. Chop 2 Bella mushrooms and Sautee in olive oil until tender, add to sauce, cook an additional 45 minutes.