Sausage Ragout

Name: Sausage Ragout
Yield: 6 portions
Ingredients: ½ cup minced fresh Italian (flat-leaf) parsley, plus additional for garnish; 8 fresh Italian plum tomatoes, quartered; 2 green bell peppers, stemmed, seeded, and coarsely chopped; 2 red bell peppers, stemmed, seeded, and coarsely chopped; 3 garlic cloves, peeled and minced; 1 large yellow onion, peeled and coarsely chopped; ½ cup dry red wine; 1 cup Spicy Tomato Sauce; Salt and freshly ground black pepper, to taste; ¼ cup best-quality olive oil; 1½ pounds sweet Italian sausage; 1½ pounds hot Italian sausage

Preparation info

6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Serve this thick, tomato-rich ragoût with buttered pasta or mashed potatoes and follow it with a tart green salad. A hearty red wine—perhaps the one with which you cooked the ragoût—would be the ideal drink.

Ingredients

1½ pounds sweet Italian sausage
1½ pounds hot Italian sausage
¼

Main course

Method

Cut the sausages into ½-inch slices. Heat the olive oil in a skillet over medium-low heat and add the sausage pieces. Cook, stirring occasionally, until the sausage pieces are well browned.
Add the onion and garlic and cook for another 5 minutes. With a slotted spoon transfer the meat mixture to a deep casserole.
Set the casserole over medium heat and

Part of

The Stew Pot

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