Empty My Fridge
Easy Weeknight Sausage Ragù | Kenji's Cooking Show
Ingredients
- Olive oil1 tbsp
- Sausage · ground1 lb
- Onion · finely diced1
- Carrot · finely diced1
- Celery · finely diced2
- Salt
- Black pepper · ground
- Garlic · minced3–6 cloves
- White wine1 cup
- Tomato · crushed canned peeled grated1 can
- Milk1 cup
- Parmesan cheese
Instructions
- Heat the olive oil in a saucepan over medium heat until shimmering. Add the meat and break it up, cooking until lightly browned and no longer pink, about 8 minutes.
- Add the onion, carrot and celery if using, with a pinch of salt and pepper, and cook until softened, about 3 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the wine and cook until reduced by half, about 2 minutes.
- Add the tomatoes, milk and Parmesan rinds if using. Bring to a boil, then reduce to a bare simmer and cook until thick and rich, about 1 hour.
Summarized from J. Kenji López-Alt's video. Watch it for the details.
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GarlicOnionCheeseTomatoMilkCarrotParmesan cheeseCelery
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