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diff --git a/src/ragu.md b/src/ragu.md deleted file mode 100644 index 6121fd7..0000000 --- a/src/ragu.md +++ /dev/null @@ -1,42 +0,0 @@ -# Ragù - -## 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. -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... - -;tags: italian pasta cheesefare fasting |