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----
-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).
-10. Serve ragù over plate of pasta and top with grated parmesan cheese;