Easy Italian Pork Sausage Ragu
Today, I bring you a favorite in our house. It’s such a great simple homemade sauce that doesn’t take hours, using high quality ingredients and is so versatile.
This hearty sausage ragu is great served over spaghetti squash or zucchini noodles (to keep it paleo) or your favorite gluten free noodes (here is our favorite)…or even with a pile of roasted vegetables.
Homemade sauce is key.
I’m just going to tell you. You need a quick and easy (like painless) sauce recipe in your back pocket.
Homemade sauce (using some store bought products) tastes so much better – plus it makes your kitchen smell like you have been making it all day – but it’s only been 1 hour.
Another reason to love it, is that is cooks all in one large skillet. No need to dirty up anything else.
What to serve this with?!?!
To keep it gluten free, serve it with roasted spaghetti squash “noodles”, ucchini noodles or zoodles spiced with herbs or your favorite gluten free noodles are all great options.
I love serving this in a non-traditional way – over cauliflower rice or lots of roasted vegetables.
More sauces to love!
Easy Italian Pork Sausage Ragu
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 lb. high quality pork Italian sausage
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 1/2 yellow onion, small diced
- 2–3 medium to small carrots, small diced
- 1/2 teaspoon each salt and black pepper
- 1 heaping tablespoon Italian herb blend
- 3–4 medium to large garlic cloves, minced
- 1 tablespoon tomato paste
- 1 14 oz. can roasted tomatoes
- 1 8 oz. can tomato sauce
- 1 1/2 cups red wine
- 1 bay leaf
- 2 inch Parmesan rind (optional, but delicious)
- serve with Parmesan cheese
Instructions
- In a 12 inch skillet, cook the Italian sausage over medium heat. Use a wooden spoon to help break it up into small pieces while it cooks. After it is completely cooked, remove the sausage from the skillet and set aside in a plate or bowl.
- Return the skillet to the heat and add in the olive oil, onion, carrots, salt and pepper. Saute for 3-4 minutes or until the onions are softened.
- Turn the heat to medium/low. Stir in the Italian herbs, garlic and tomato paste. Saute for 1 minutes. Pour in the tomatoes, sauce, wine, bay leaf and Parmesan rind. Stir to combine and bring up to a simmer.
- Add in the Italian sausage and stir to combine. Place a lid on the skillet with a crack showing (to allow for some steam to escape). Cook for 45 minutes on low.
- Stir and remove the lid for the last 15 minutes of cooking. Remove the bay leaf and Parmesan rind. Serve with grated Parmesan cheese, if desired.
Notes
To keep it dairy free, don’t add in the butter, Parmesan rind or cheese.
- Prep Time: 10
- Cook Time: 65
- Category: pork
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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