White Sausage Ragout

The Silver Palate Good Times Cook Book, 1984

1 hour — 8 Servings

Ingredients

1⁄4	cup	olive oil (or more as needed)
3	pound	veal sausages and pork sausages (cut into 1-inch slices)
3	cup	celery (cut into 1-inch pieces)
2	cup	water
12		garlic cloves (unpeeled)
1	pound	ripe plum tomatoes (quartered)
1	cup	chicken broth
1	cup	tomato sauce
10	large	fresh basil leaves (or 1 teaspoon dried)
1⁄2	cup	fresh italian parsley (chopped)
1⁄2	cup	fresh dill (chopped)
		salt and ground black pepper (to taste)

Instructions

Heat 1/4 cup oil in a large skillet over medium-high heat. Add the sausages and cook until browned. Remove to a heavy casserole.

In the same skillet, sauté the celery for 5 minutes, adding more oil if needed. Add the celery to the casserole.

Heat the water to boiling in a small saucepan. Drop in the garlic and simmer over medium heat for 5 minutes. Drain, rinse under cold running water, and slip the peels off. Add the garlic to the casserole.

Add the tomatoes, broth, tomato sauce, basil, 1/2 cup parsley, the dill, and salt and pepper to taste to the casserole. Simmer covered over medium heat for 10 minutes. Remove the cover and stir well. Simmer uncovered, stirring occasionally, for 20 minutes.

Serve over angel hair pasta, accompanied by a crisp green salad.