I tossed this luscious ragu with al dente orecchiette pasta but I think it would pair nicely with creamy polenta as well. Some other uses may include empanadas, caneloni, lasagna, ravioli or gnocchi. This recipe will also work beautifully with a turkey sausage substitute. Buon appetito!
SERVES 6 - 8
3.5 lbs sweet italian sausage, casings removed
1 carrot, finely chopped
1 onion, finely chopped
8 oz mushrooms such as baby bella or button, finely chopped
4 cloves garlic, finely chopped
1 L chicken stock, low sodium or pref. no sodium
pepper to taste
4 sprigs fresh thyme
1 dried bay leaf
2 tbs olive oil
Saute the chopped vegetables with the olive oil over medium heat until soft, about 12 minutes. Increase the heat to med - high and add the sausage to the vegetables. Cook while stirring to break the meat apart until cooked through and caramelized, about 15 minutes. Add the remaining ingredients. Bring to a boil and simmer over low heat for 1.5 to 2 hours. Keep uncovered for the first hour or until the liquid has reduced by about half.
NOTE: If you are using no sodium broth you may add salt to taste once the liquid has reduced. Otherwise, no additional salt will be necessary.