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sausage ragu

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sausage ragu

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Tempo de preparo

90 min(s)


10 servings

Maíra Covolan

  • Ingredients
  • Recipe
  • Tuscan sausage800 g
  • Dry red wine100 ml
  • Chopped Onion1 unit(s)
  • Chopped celery stalk1 unit(s)
  • Chopped Carrots1 unit(s)
  • Minced Garlic Cloves4 unit(s)
  • Very Ripe Tomatoes5 unit(s)
  • Tomato Extract1 tablespoon
  • Sugar1 teaspoon
  • Basil to taste
  • Green Smell to taste
  1. In a hot pan with a drizzle of olive oil, sauté the sausage until it is golden brown.
  2. Add the onion, carrot and celery and sauté. Add the wine and wait for the alcohol to evaporate, then add the coarsely chopped tomatoes, tomato paste, sugar and basil.
  3. Mix everything very well, add 500 ml of water, lower the heat and let it cook for approximately 1 hour, until the broth has reduced a lot and thickened. Taste and add salt and pepper if necessary.

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