epicurious.com

Penne in Country Ragù

4.3(66)

What to drink: Sangiovese wines are a classic pairing with robust pasta dishes. Try the Cantina di Montalcino 1999 Poggio del Sasso, a good-value Super Tuscan.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Makes 6 first-course servings

Total time

—

Calories / serving

—

Ingredients (13)

serves

4 tablespoons extra-virgin olive oilolive-oil
4 ounces Italian sweet sausage, casings removedsausage
2 garlic cloves, mincedgarlic
1/8 teaspoon dried crushed red pepperbell-pepper
2 medium carrots, finely choppedcarrot
1 medium onion, finely choppedonion
1 celery stalk, finely choppedcelery
2 cups finely chopped canned whole Italian-style plum tomatoestomato
1 cup (or more) low-salt chicken broth
1/2 cup Chianti or other dry red wine
1/2 cup chopped fresh basilbasil
12 ounces penne pasta
1 cup freshly grated pecorino Romano cheesepecorino

Instructions (3 steps)

01Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.