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Lunch / Dinner

Italian Sausage Ragu with Ziti

Pair ragu with pasta, and it’s easy to see why this classic sauce has been a favorite for so long. It’s deceptively simple and quick to make, yet bursting with savory flavor.

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Ingredients

Instructions

Brown the sausage in a large sauté pan over medium-high heat for 5 minutes. Crush meat into small pieces using a potato masher. Add the bell pepper and onion; cook 5 minutes.

Stir in tomato paste and garlic. Sauté until the paste darkens, 2–3 minutes, stirring frequently so it doesn’t scorch.

Deglaze pan with wine, scraping the bits from the bottom; reduce wine until nearly evaporated. Add tomatoes, anchovy paste, sugar, and pepper flakes. Bring mixture to a simmer and cook 15 minutes.

Meanwhile, bring a large pot of salted water to a boil for the ziti. Cook pasta according to package directions; drain and set aside.

Finish ragu with parsley; season with salt and pepper. Serve ragu over ziti, garnished with parsley and Parmesan.

Brown the sausage over medium-high heat, crushing it with a potato masher to make the pieces finer.

Brown the sausage over medium-high heat, crushing it with a potato masher to make the pieces finer.

Add the wine and tomatoes and simmer the sauce. Stir in parsley, salt, and pepper just before serving.

Add the wine and tomatoes and simmer the sauce. Stir in parsley, salt, and pepper just before serving.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download