smart cooking
Sausage and Mushroom Ragu Makes about 4 quarts, enough for 16 or more servings 2 lb Italian sausage; hot, sweet, or a mix, casings removed 2 onions, finely chopped 2 carrots, finely chopped 2 stalks celery, finely chopped 2 tsp dried Italian herbs ½ tsp or to taste crushed red pepper flakes Kosher salt and freshly ground pepper to taste 4 cloves garlic, minced 3 (28-oz) cans crushed tomatoes 1 cup dry white wine 1 bay leaf 1 cup heavy cream (optional) 1. Heat a heavy casserole over medium, add the sausage, and, breaking it into small pieces, cook until brown. Leaving enough fat to lightly coat the pot, use a slotted spoon to remove from the pan. 2. Add the onion, carrot, and celery, sprinkle with the Italian herbs and pepper flakes, season with salt and pepper, and sauté until the onion is translucent. Add the garlic and sauté for 2 minutes more. 3. Return the sausage to the casserole, raise the heat to medium-high, add the wine, and simmer until reduced by half. Add the crushed tomatoes and bay leaf, bring to a simmer, reduce the heat to low, and simmer for 30 minutes. Stir in the cream and continue simmering for 15 to 20 minutes more. Note: Can be made in advance, covered and refrigerated or frozen. t
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