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diff --git a/src/ragu.md b/src/ragu.md new file mode 100644 index 000000000..38425a788 --- /dev/null +++ b/src/ragu.md @@ -0,0 +1,49 @@ +# Ragù + +## Ingredients + +- 1 pound tubular dried pasta +- 1 pound sweet Italian sausage +- 1 onion, minced +- 1 carrot, minced +- 1 celery stalk, minced +- 1/4 cup parsley +- 28 ounce can of whole tomatoes +- 3 tablespoon of tomato paste +- 1 sprig of fresh thyme +- 1 sprig of fresh rosemary +- grated Parmesan cheese (optional) +- extra-virgin olive oil + +## Directions + +1. Sauté sausage crumbles in a large pan or dutch oven over medium-low heat. +Add enough olive oil to gently fry the crumbles. +Cook about five minutes until opaque, not browned. + +2. Add minced onion, carrot, and celery, and parsley to the pan. +Stir often and add more olive oil if pan is dry. +Cook 30 minutes on very low heat until vegetables are caramelized and sausage is browned. + +3. Add canned tomatoes and their juice. +Break up tomatoes in the pan. + +4. Bring to a simmer then add thyme and rosemary + +5. Continue simmer uncovered for 20 minutes, until thickened. + +6. Mix tomato paste with 1 cup of hot water. +Reduce heat to very low and add mix to the pan. + +7. Cook about 10 minutes until the sauce is dark red and glistens with oil. + +8. Remove herb sprigs and add pepper to taste. + +9. Meanwhile, boil large pot of salted water then cook and drain the pasta. + +10. Serve ragù over plate of pasta and top with grated parmesan cheese; + +## Contribution + +Support the [site](https://based.cooking/pix/bitcoin-based-cooking.webp). +Luke's Vultr referral credits won't last forever... |