Equipment
Ingredients
Base
- 15 ml olive oil
- 450 g italian sausage, casings removed
- 1 yellow onion, finely diced
- 4 garlic, minced
Sauce and Seasoning
- 30 g tomato paste
- 400 g crushed tomatoes
- 2 g dried oregano
- 1 g red pepper flakes
- 10 g fresh basil, torn
- 3 g fine sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 424 kcal
- Protein
- 19 g
- Carbohydrates
- 18 g
- Fat
- 32 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 1137 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 78 mg
- Potassium
- 723 mg
- Calcium
- 81 mg
- Iron
- 4.4 mg
- Magnesium
- 49 mg
- Phosphorus
- 197 mg
- Zinc
- 2.6 mg
- Vitamin A
- 35 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.28 mg
- Niacin
- 6.6 mg
- Folate
- 10 mcg
- Water
- 107 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a large skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering.
Add the Italian sausage to the skillet. Use a wooden spoon to break the meat into bite-sized pieces, cooking until deeply browned and fully cooked through. Ensure the internal temperature reaches at least 74 degrees Celsius or 165 degrees Fahrenheit.
Lower the heat to medium. Add the diced yellow onion to the pan with the sausage and cook until softened and translucent.
Stir in the minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook the mixture until the tomato paste darkens to a brick red color and the garlic is highly fragrant.
Pour the crushed tomatoes into the skillet. Use the wooden spoon to scrape the bottom of the pan, releasing any caramelized browned bits into the sauce.
Bring the sauce to a gentle bubble, then reduce the heat to low. Allow the sauce to simmer uncovered so the flavors meld and the tomatoes thicken.
Remove the skillet from the heat. Stir in the torn fresh basil, then taste and season with fine sea salt and freshly ground black pepper as needed.
Chef's Notes
- Developing a proper fond (the browned bits on the bottom of the pan) during the sausage cooking phase is the crucial foundation for the depth of flavor in this quick sauce.
- Cooking out the tomato paste in the pan's fat before adding the liquid tomatoes caramelizes its natural sugars, completely removing any harsh, raw, tinny flavors.
- If you have a splash of red wine or dry vermouth available, use 30ml to deglaze the pan immediately before adding the crushed tomatoes for an instant restaurant-quality upgrade.
- Tear the basil leaves by hand rather than chopping them with a knife; this prevents bruising and oxidation, keeping the basil bright green and vibrant.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will continue to deepen overnight.
Freezer: 3 months — Freeze flat in sealed bags or airtight containers. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium-low heat until bubbling, or microwave in 60-second intervals, stirring in between.
Troubleshooting
Sauce is too thin or watery
Cause: Tomatoes had high water content or the pan was covered during simmering
Fix: Increase the heat to medium-high and simmer briskly for an additional 3 to 5 minutes until reduced to desired consistency
Prevention: Always simmer the sauce uncovered to encourage evaporation
Sauce tastes metallic or overly acidic
Cause: The tomato paste was not cooked out long enough, or the crushed tomatoes are very acidic
Fix: Stir in a small pinch of granulated sugar or 5ml of balsamic vinegar to balance the acidity
Prevention: Ensure tomato paste is fried in the oil until it darkens before adding liquids
Cultural Context
This style of quick ragu, often referred to in everyday Italian homestyle cooking as 'sugo finto' or a quick sausage sugo, relies on the heavily spiced nature of the sausage to deeply flavor a simple tomato base. By utilizing the fat and seasonings already cured into the meat, cooks can achieve the illusion of a sauce that has simmered for hours, making it a beloved staple for weeknight family dinners.
