Master a rich, weeknight-friendly sausage ragù with this simple, reliable technique.
In short: J. Kenji López-Alt demonstrates a straightforward method for preparing a hearty sausage ragù. This approach uses pantry staples and a slow-simmering process to build deep flavor, making it an ideal candidate for a satisfying weeknight meal.
The recipe centers on browning one pound of Italian sausage—or a blend of ground meats—before incorporating aromatics like onion, celery, and garlic. The sauce gains complexity through the addition of dry wine, which is reduced by half, and a base of crushed or grated fresh tomatoes.
A key step involves simmering the mixture with milk and optional Parmesan rinds for approximately one hour. This process transforms the ingredients into a thick, concentrated sauce. The technique is designed to be accessible, requiring only basic kitchen tools like a saucepan or saucier to achieve a professional-quality result.
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Sources
- Summary by Intellect · source: Easy Weeknight Sausage Ragù | Kenji's Cooking Show
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