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---
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title: "Ragù"
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date: 2021-03-11
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tags: ['italian', 'pasta', 'cheesefare', 'fasting']
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---
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## Ingredients
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- 1 pound tubular dried pasta
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- 1 pound sweet Italian sausage
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- 1 onion, minced
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- 1 carrot, minced
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- 1 celery stalk, minced
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- 28oz (825 ml) can of whole tomatoes
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- 3 tablespoon of tomato paste
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- 1/4 cup fresh parsley
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- 1 sprig of fresh thyme
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- 1 sprig of fresh rosemary
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- grated Parmesan cheese (optional)
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- extra-virgin olive oil
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## Directions
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1. Sauté sausage crumbles in a large pan or dutch oven over medium-low heat.
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Add enough olive oil to gently fry the crumbles.
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Cook about five minutes until opaque, not browned.
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2. Add minced onion, carrot, and celery, and parsley to the pan.
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Stir often and add more olive oil if pan is dry.
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Cook 30 minutes on very low heat until vegetables are caramelized and sausage is browned.
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3. Add canned tomatoes and their juice.
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Break up tomatoes in the pan.
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4. Bring to a simmer then add thyme and rosemary
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5. Continue simmer uncovered for 20 minutes, until thickened.
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6. Mix tomato paste with 1 cup of hot water.
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Reduce heat to very low and add mix to the pan.
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7. Cook about 10 minutes until the sauce is dark red and glistens with oil.
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8. Remove herb sprigs and add pepper to taste.
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9. Meanwhile, boil large pot of salted water then cook and drain the [pasta](/pasta).
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10. Serve ragù over plate of pasta and top with grated parmesan cheese;
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