Why is this easy ragu (meat sauce) so easy? Because it’s made using Italian sausage which is already seasoned. Salsiccia is Italian for sausage. For this recipe, I use a combination of sweet and spicy sausage that adds just the right amount of spicy kick to the sauce without being overpowering.
Ragu (a meat heavy tomato sauce) is classically Italian. This sauce takes a lot less time than my low and slow cooked Traditional Bolognese Sauce (which is worth the wait, by the way). The secret to this sauce is, the Italian sausage adds so much flavor, hence the quicker cooking time, versus the Bolognese that needs the time to develop the flavors.
A word of caution: Some Italian sausages can be salty and this will add salt to the sauce (along with the beef stock), so please be mindful of this when seasoning.
Serving suggestion: I love to serve this Italian Sausage Ragu di Salsiccia with Gnocchi, of which I love to make my own. Packaged will work well too as would any of your favorite shaped pasta. Homemade Tagliatelle is a good option.
- You can omit if you don’t want to use wine
