Tuscan Sausage Ragù

(Serves 4) 

Ingredients

• 300g Italian sausages (remove from casings)

• 1 medium onion, finely chopped

• 1 celery stalk, finely chopped

• 1 medium carrot, finely chopped

• 2 cloves garlic, whole.

• 2 tablespoons olive oil

• 1 teaspoon fresh sage

• 1 teaspoon fresh rosemary

• 250ml red wine (Chianti or another full-bodied red)

• 400g polpa di pomodoro (canned tomato Pulp or peeled san marzano tomatoes)

• Salt and pepper, to taste

• 100 gr of kale without steams ( 6 big leaves sliced fine)

• Grated Parmesan cheese, for serving

Method of cooking

Finely chop the onion, celery, and carrot. Set aside.

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5-6 minutes until the vegetables are softened.

Add the whole garlic cloves to the pan and cook for an additional 1-2 minutes until fragrant.

Add the Italian sausages, breaking them up with a spoon. Cook until browned and cooked through (about 5-7 minutes).

Pour in the red wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer for a few minutes to let the alcohol evaporate.

Stir in the polpa di pomodoro (tomato pulp), the rosemary, sage and kale previously sliced. Add a little vegetable broth or water so the ragù can simmer with enough moisture. Make sure the liquid does not rise above the meat.

Simmer the Ragù:

Reduce the heat to low, cover, and let the ragù simmer for 30-40 minutes, stirring occasionally. If the ragù becomes too thick, you can add a little water or broth to reach your desired consistency.

Taste and adjust the seasoning if necessary.