Spicy tuscan style sausage ragu
Recipe by Lisa Evanoff
2 Tbsp olive oil
3/4 pound sweet Italian pork sausage, casings removed
3/4 pound hot Italian pork sausage, casings removed
1 large red onion, finely chopped (I used 2 Tbsp dried minced onion)
2 garlic cloves, finely chopped
1/2 cup dry red wine (I used beef broth)
1 28 oz can Italian peeled tomatoes with their juice, chopped (I pulsed them in the food processor)
1 28 oz can tomato puree
Salt and pepper to taste
1 cup heavy cream
1. In a large skillet, heat the oil over medium heat. Crumble the sausages into the pan and cook, stirring frequently to break up the lumps, until the meat is lightly browned. Add the onion and garlic and cook until the onion is tender.
2. Add the wine (or broth) and scrape the bottom of the skillet. Pour the contents into the slow cooker. Add the tomatoes, tomato puree, salt and pepper. Cover and cook on low for 5 hours. Stir in the cream and cook for 1 hour more, or until the meat is very tender. Taste for seasoning.
main courses December 19, 2011 17:21
Author plainchicken.com/2011/12/s...
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