Monday, June 29, 2009

Beef Sausage Ragout

I remembered there was some beef sausage in the freezer, and I thought it'd be nice to cook it with red bell pepper and onion. Originally I'd planned to serve it over rice, but ultimately I ended up deciding on pasta as the better match. My intention was to make something simple, hearty and rustic. I'd gotten the sausage at the farmer's market a while back and remembered how amazing its flavour was, so ideally, the sausage would be the star of this dish, the other ingredients simply complementing it. This ragout turned out so much better than I expected it to; it's something I'll definitely seek out amazing sausages for to make over and over. When Francis is done with his obedience school (which is at the same time as the farmer's market is open), we'll be back to get more sausage (and other things, of course). Hope you enjoy!

6 ounces beef sausage
2 tablespoons olive oil, divided
1/2 cup each, chopped: red onion, celery
1 tablespoon lemon juice
pinch salt
1 red bell pepper, chopped
1 8-ounce can tomato sauce
pinch red pepper flakes
1 pound pasta, cooked according to package directions

Heat a pan over medium flame and add half the olive oil. Crumble in sausage and cook. Remove sausage from pan and add in remaining olive oil, celery, onion, salt and lemon juice. Cook ten minutes, then add bell pepper and cook another ten minutes. Return sausage to pan and add tomato sauce and red pepper flakes. Simmer for 30 minutes while you cook your pasta (I started heating the water for the pasta after these last things were added to the sauce). Serves 4.

3 comments:

  1. So gorgeous - I love the pure, perfectly matched flavors!!

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  2. A lovely quick do recipe. It looks delicious.

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  3. Astra,

    Thanks! It came out so much better than I thought it would!

    Mary,

    It's definitely going into my rotation for things to make when I'm pressed for time!

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