10-Hour Sausage Ragù with Broccoli Rabe

Ingredients

• 1 lb spicy Italian sausage (Casings removed)
• neutral oil (For searing the sausage)
• 0.5 lb prosciutto di Parma (Finely minced)
• 2 celery (Chopped)
• 2 shallots (Chopped)
• 3 scallions (Chopped)
• 1 yellow onion (Medium, chopped)
• extra-virgin olive oil (For blending the soffritto and finishing; use a generous drizzle as needed)
• 2 cup dry white wine
• 4 cup chicken stock (Add more stock or water if the ragù begins to dry out)
• 2 Parmesan rinds (Place in cheesecloth)
• 1 lb broccoli rabe (Chopped)
• 1 Calabrian chili (Minced)
• 2 cloves garlic (Very thinly sliced; the transcript specifies paper-thin slices, optionally made with a mandolin)
• 1 cup Parmigiano Reggiano (Grated)
• 1 lb pasta (Use less if desired; the author recommends cooking it per serving when ready to eat. The transcript identifies corteccia as the pasta shape used in the video.)
• salt (For well-salted pasta water)
• water (Reserve about 1 cup pasta water; additional water may be added to the ragù if it dries out)

Steps

1. 1

   Remove the casings from the sausage and flatten the meat on a baking sheet.

2. 2

   Heat neutral oil in a heavy pot over medium-high heat. Add the flattened sausage and sear it on both sides until deeply browned, developing a dark fond on the bottom of the pot.

3. 3

   Combine the browned sausage and minced prosciutto. Process them together in a food processor, or mince and mix them by hand, until the mixture is ground.

4. 4

   Place the chopped celery, shallots, scallions, and yellow onion in a blender. Add a generous drizzle of extra-virgin olive oil and blend, adding more oil as needed, until the vegetables are fully emulsified into a smooth soffritto.

5. 5

   Return the pot to medium heat. Add the blended soffritto and scrape the browned fond from the bottom into the vegetables. Cook for about 5 minutes.

6. 6

   Add the dry white wine and let it reduce for 10–15 minutes, until reduced nearly to nothingness.

7. 7

   Stir the sausage and prosciutto mixture back into the pot.

8. 8

   Add the chicken stock and place the Parmesan rinds in cheesecloth before adding them to the pot.

9. 9

   Cook the ragù over low heat for 4–10 hours, with the video transcript emphasizing approximately 8–10 hours. Stir occasionally and add more stock or water if it begins to dry out.

10. 10

    When ready to assemble the pasta, heat extra-virgin olive oil in a pan over medium heat. Add the chopped broccoli rabe and sauté it.

11. 11

    Add the thinly sliced garlic and minced Calabrian chili to the broccoli rabe. Cook until fragrant.

12. 12

    Add a portion of the finished ragù to the pan with the broccoli rabe. Stir to combine and lower the heat.

13. 13

    Bring a pot of well-salted water to a boil. Add the pasta and boil until al dente. Reserve about 1 cup of pasta water before draining.

14. 14

    Add the drained pasta directly to the ragù pan and toss to combine. Add reserved pasta water as needed to loosen the sauce and bring everything together.

15. 15

    Remove the pan from the heat. Fold in the grated Parmigiano Reggiano and finish with a final drizzle of extra-virgin olive oil, tossing until the sauce becomes creamy.

Notes

The author states that the measurements are approximate. The source gives a broad ragù cooking range of 4–10 hours, while the video transcript emphasizes 8–10 hours. The amount of oil is not specified. The source recommends cooking pasta per serving at the time it will be eaten; the pasta shape shown in the video is corteccia, but the written recipe permits 1 lb of pasta or less.

Nutrition per serving

• main
• pasta
• Italian
• slow-cooked
• stovetop
• ragù
• spicy
• meat-based