Ashley teaches Bridget how to make Pasta with Sausage Ragu that tastes like it took all day to make.
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Cooks country, pasta with sausage ragu
The pasta should be drained before al denté so that it can finish cooking in the sauce and absorb it! That’s how we Italians do it.
I love you guys, but I'd really like it if you tried to pronounce the pastas properly. Not because of "racism" (because it's not and that would be stupid to assume so), but because it just sounds more authentic.
❣️
What’s the reason for whirling the sausage in the food processor? You guys always have great reasons for different techniques and I’d love to know the “why” behind this one.
This IS the go-to sauce in my life. I have been making this in a triple batch every few months. We freeze the completed batches in meal-sized portions for week night deliciousness.
I never used fennel (fresh or seeds) before, but love them now! One of the greatest tips from this recipe is the processing of the sausage before cooking! It still has a bite, but the chew is like velvet! Brava!!
A very, very good ragu recipe, but this is NOT a weeknight meal unless your weeknights include ~2 hours of prep and cook time. 😀
A couple notes from someone who has made this a few times:
– Do not skimp on the sausage, buy from your local butcher or a premium sausage brand at the grocery store.
– Really let that sausage brown, even if it takes longer than 10-15 minutes. That red wine is going to get those "flavor crystals" off the pan for great flavor.
– The simmering usually takes me closer to an hour than 45 minutes, be sure it's thick.
– Pappardelle and tagliatelle are hard to find in our area, but another wide noodle (fettucine for us) works just fine in a pinch.
Ashley has to stop saying "here" at the end of most statement. So irritating.
I am watching on my local PBS channel today and am disappointed to find that the amount of tomatoes were not announced … and the recipe is locked.
Anything Ragu is good
First time I made this I didn’t like the raw fennel. Next time I made it I skipped the raw fennel and did a whole onion to make up. (Kept the fennel seed.). Fabulous!
What a great show. Class act and smart people.
Chopped COARSELY! Correct Grammar, people!
I hate fennel. I don’t want my pasta to taste like licorice.
I have it on the stove in final stage right now! The first time I made it, it was delish but fennel bulb could not be had for love or money in Little Rock, but found one last week and so excited to see how this batch tastes! I must say this is not a weeknight recipe for me–pretty intense and long prep time but very worth it on a Sunday afternoon with La Boheme playing and a glass of wine at the ready. Nice!
I cooked this today and it was amazing I love it so much thanks to Ashley and everyone else thank you looking forward to seeing more recipe to try
I cooked this today and it was amazing I love it so much thanks to Ashley and everyone else thank you looking forward to seeing more recipe to try
Yum!!!
Is there a non alcoholic substitute for the red wine?
You can also use a potato masher while the sausage browns to break it up finer as well. Also in many grocery stores where they make their own sausage they're now selling the sausage filling uncased which is another good starting point.
Where is the guy with Bow tie
Just made this today. Not bad at all.
Pounds… Quarts… You people ever heard of the metric system ?
Looks yummy! Going to make it for Mother’s Day.
Can I use pork broth instead of water
YUM! 😊
Thanks ladies, just love these recipes..keep them rolling.
All that salt going to put people on dialysis
4 quarts of water require at least 2 heaping tablespoons of salt or that pasta will be really bland.
Yum!
I'm making this right now. 45 minutes to an hour and it will be done. The house smells fantastic!
My italian grandmother would turn around in her grave if she could hear you say Pappardelle and Tagliatelle😂
You've never done a show on ravioli. The base ragu mixture would seem to lend itself to being made into ravioli.
I wish I didn't hate fennel
Comforting food？
就是媽媽煮的菜..
pappardelle, not parpadell, and more salt or i riot.
Why would you pulse the blender when you could just let it run????? Because its… Fun!!! Thanks for the post ..
OUTSTANDING!