White Sausage Ragout

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1 hour 8 Servings Print RecipeEmail Recipe


1⁄4cupolive oil (or more as needed)
3poundveal sausages and pork sausages (cut into 1-inch slices)
3cupcelery (cut into 1-inch pieces)
12 garlic cloves (unpeeled)
1poundripe plum tomatoes (quartered)
1cupchicken broth
1cuptomato sauce
10largefresh basil leaves (or 1 teaspoon dried)
1⁄2cupfresh italian parsley (chopped)
1⁄2cupfresh dill (chopped)
  salt and ground black pepper (to taste)


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.

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