Homemade Pasta Sauce - Ragu With Tomato And Sausage

Serving 3 people

135 min


  • butter 2 Tb. butter
  • fresh basil leaves 1 bunch fresh basil leaves, chopped (1 cup)
  • garlic cloves 6 garlic cloves, minced
  • italian sausage 1 lb. italian sausage
  • onions 2 onions, chopped
  • pasta 1 lb. Delallo Pasta (I used Whole Wheat Rigatoni)
  • red wine 1/2 cup red wine
  • roma tomatoes 3 1/2 lbs. fresh roma tomatoes (plum tomatoes)
  • salt and pepper Salt and pepper
  • tomato paste 2 Tb. tomato paste
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How to make it

  1. Boil a large pot of water and gently score the top of each tomato. Once the water is boiling, carefully drop the tomatoes into the water and blanch for 1-2 minutes. Scoop the tomatoes out of the water with a slotted spoon and place in a large bowl of ice water. Once the tomatoes are cool, peel off the skins--they should slip right off. Chop the tomatoes and set aside.
  2. Place a large pot over medium heat. Melt the butter in the pot and brown the sausage, breaking it apart with your spoon.
  3. Add the onions and garlic then saute another 5 minutes to soften the onions.
  4. Add in the tomatoes, chopped basil, wine, tomato paste, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, then cover, lower the heat and simmer for 1 hour.
  5. Remove the lid and simmer another 15-20 minutes. Meanwhile, cook the pasta according to the package instructions.
  6. Drain the pasta and serve with a hearty amount of the warm ragu.