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author | Luke Smith <luke@lukesmith.xyz> | 2022-04-14 15:58:07 -0400 |
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committer | Luke Smith <luke@lukesmith.xyz> | 2022-04-14 15:58:07 -0400 |
commit | c08fd719fe95604d245f3eb0d18b5b0c72c1308d (patch) | |
tree | 9b5199ebd42684f266b4918cd6191f50db98239a /content/ragu.md | |
parent | 1477b62cc47dd937688771a825dd9fd392aeaf25 (diff) |
move to hugo
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diff --git a/content/ragu.md b/content/ragu.md new file mode 100644 index 0000000..67c0966 --- /dev/null +++ b/content/ragu.md @@ -0,0 +1,44 @@ +--- +title: "Ragù" +date: 2021-03-11 +tags: ['italian', 'pasta', 'cheesefare', 'fasting'] +--- + +## Ingredients + +- 1 pound tubular dried pasta +- 1 pound sweet Italian sausage +- 1 onion, minced +- 1 carrot, minced +- 1 celery stalk, minced +- 28oz (825 ml) can of whole tomatoes +- 3 tablespoon of tomato paste +- 1/4 cup fresh parsley +- 1 sprig of fresh thyme +- 1 sprig of fresh rosemary +- grated Parmesan cheese (optional) +- extra-virgin olive oil + +## Directions + +1. Sauté sausage crumbles in a large pan or dutch oven over medium-low heat. +Add enough olive oil to gently fry the crumbles. +Cook about five minutes until opaque, not browned. +2. Add minced onion, carrot, and celery, and parsley to the pan. +Stir often and add more olive oil if pan is dry. +Cook 30 minutes on very low heat until vegetables are caramelized and sausage is browned. +3. Add canned tomatoes and their juice. +Break up tomatoes in the pan. +4. Bring to a simmer then add thyme and rosemary +5. Continue simmer uncovered for 20 minutes, until thickened. +6. Mix tomato paste with 1 cup of hot water. +Reduce heat to very low and add mix to the pan. +7. Cook about 10 minutes until the sauce is dark red and glistens with oil. +8. Remove herb sprigs and add pepper to taste. +9. Meanwhile, boil large pot of salted water then cook and drain the [pasta](pasta.html). +10. Serve ragù over plate of pasta and top with grated parmesan cheese; + +## Contribution + +Support the [site](https://based.cooking/pix/bitcoin-based-cooking.webp). +Luke's Vultr referral credits won't last forever... |