Ragù alla salsiccia

Ragù alla salsiccia is a traditional Italian dish, originating from the culinary traditions of Italy. It is a type of ragù, a meat-based sauce commonly served with pasta. The primary ingredient in ragù alla salsiccia is Italian sausage, or salsiccia in Italian.

History

The origins of ragù alla salsiccia are rooted in the culinary traditions of Southern Italy, where meat-based sauces are a staple of the local cuisine. The use of sausage in ragù is a characteristic feature of these regions, reflecting the importance of pork in Southern Italian cooking.

Preparation

The preparation of ragù alla salsiccia involves simmering Italian sausage in a tomato-based sauce. The sausage is typically removed from its casing and crumbled before being browned in a pan. It is then simmered with a mixture of tomatoes, onion, garlic, and herbs until the flavors meld together. The resulting sauce is rich and hearty, with a pronounced sausage flavor.

The sauce is typically served over pasta, such as spaghetti or rigatoni. It may also be used as a filling for lasagna or cannelloni, or as a topping for polenta.

Variations

While the basic recipe for ragù alla salsiccia is fairly standard, there are many variations depending on regional preferences and personal taste. Some recipes may include additional ingredients such as red wine, mushrooms, or bell peppers. Others may use different types of sausage, such as spicy salsiccia piccante or fennel-flavored salsiccia finocchiona.

See also

• Italian cuisine
• List of Italian dishes
• Ragù