Spaghetti Al Ragù Di Salsiccia (Spaghetti with Sausage Ragu)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

14 oz (400 g) spaghetti
14 oz (400 g) Italian pork sausage, casings removed
1 small onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, smashed
14 oz (400 g) canned tomatoes
1 / 3 cup (100 ml) dry red wine
2 tbsp (30 ml) olive oil
Salt and black pepper, to taste
Fresh basil, to serve
Grated Pecorino Romano or Parmesan, to serve

Show original ingredient measurements

14 oz / 400 g spaghetti
14 oz / 400 g Italian pork sausage, casings removed
1 small onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, smashed
14 oz / 400 g canned tomatoes
1 / 3 cup (100 ml) dry red wine
2 tbsp (30 ml) olive oil
Salt and black pepper, to taste
Fresh basil, to serve
Grated Pecorino Romano or Parmesan, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat olive oil in a deep skillet over medium heat; sauté onion, carrot and celery until softened (about 6–8 minutes). Add garlic and cook 1 minute.
2. Add sausage, breaking it up with a spoon; brown thoroughly until no pink remains.
3. Pour in red wine and let reduce by half, scraping browned bits from the pan.
4. Stir in canned tomatoes, season with salt and pepper, reduce heat and simmer gently for 25–30 minutes until saucy and concentrated.
5. Cook spaghetti in salted boiling water until al dente; reserve 1 cup (240 ml) pasta water and drain.
6. Toss spaghetti with ragù, adding reserved water as needed for silkiness. Serve topped with basil and grated cheese.

1. Heat olive oil in a deep skillet over medium heat; sauté onion, carrot and celery until softened (about 6–8 minutes). Add garlic and cook 1 minute.
2. Add sausage, breaking it up with a spoon; brown thoroughly until no pink remains.
3. Pour in red wine and let reduce by half, scraping browned bits from the pan.
4. Stir in canned tomatoes, season with salt and pepper, reduce heat and simmer gently for 25–30 minutes until saucy and concentrated.
5. Cook spaghetti in salted boiling water until al dente; reserve 1 cup pasta water and drain.
6. Toss spaghetti with ragù, adding reserved water as needed for silkiness. Serve topped with basil and grated cheese.