There weed with sausage it is a first course of the Emilian tradition: a full-bodied ragù seasoned a typical pasta shape. A easy recipe to prepare, very tasty and tasty, to share with family or friends.
Ingrediants
- 320 g of gramigna
- 350 g of sausage
- 1 stick of celery
- 1 small white onion
- 1 carrot
- 1 tablespoon of tomato paste
- 200 ml of tomato sauce
- 1/2 glass of white wine
- 1 knob of butter
- extra virgin olive oil
- salt
- pepper
There weed with sausage it is a first course typical of Emilian cuisine, of the provinces of Modena and Bologna in particular.
The recipe is very simple: the pasta is seasoned with a sausage ragout prepared with only fresh sausage, a classic sauté, a little tomato sauce and no other type of meat. Tasty and full-bodied, it is the ideal condiment for weeds, a format of egg pasta short which can be found both fresh and dry.
Then there are variants of the recipe which include the addition of a few spoonfuls of milk in the sauce, during cooking, or of fresh cream when dressing the pasta. There are also variants of weed with white sausage. In any case, the weed with sausage is an ideal dish for a family lunch.
If you are looking for others recipes with sausage you can try first courses in white such as Trofie with leeks, sausage and radicchio, Reginette with sausage, stracchino and fennel or the classic Risotto with sausage.
OTHER TASTY RECIPES: Wheels with sausage sauce, Pumpkin lasagna with sausage, Pasta with broccoli and sausage, Baked pasta with sausage and burrata sauce
How to prepare: Gramigna with sausage
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
60 min – 1h and 10 min
- Portions
-
4
How to prepare: Gramigna with sausage
Begin the preparation of the gramigna with sausage from the sauce. Chop the celery, carrot and onion and brown them in a saucepan with 2-3 tablespoons of oil and butter. Let them dry on a moderate flame, stirring often. When they become shiny, add the sausage without the casing and chop it with a wooden spoon to reduce the grain. Brown it very well.
When the meat has changed color, add the white wine and let it evaporate over high heat. Then add the concentrate diluted in two cups of hot water and the tomato puree. Salt, pepper and bring to a boil. Cover, lower the heat and cook for 45 minutes, stirring often. Boil the weed in boiling salted water, drain it al dente and dip it into the saucepan with the sauce.
Stir, transfer the weed to the sausage on serving plates and serve, if you like, with grated Parmesan.
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