Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 2 anchovies in oil, drained and chopped (optional, but recommended for depth of flavor)
- 2 garlic cloves, minced
- 1.3 lbs (600g) Italian pork and fennel sausages
- 1/2 cup dry white wine (such as Pinot Grigio)
- 2 (14 oz) cans diced tomatoes
- 13 oz (375g) fresh lasagne sheets
- Shaved Parmesan cheese, for serving
- Fresh basil leaves, for garnish
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
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Prepare the Base
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes or until softened and translucent. Add the anchovies (if using) and minced garlic, cooking for another minute until fragrant. The anchovies will melt into the oil, adding a rich umami flavor to the base of your ragù.
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Cook the Sausage
Remove the sausages from their casings and add the meat to the pan. Break it up with a wooden spoon as it cooks, stirring frequently for about 10 minutes or until the sausage is well-browned. This caramelization adds depth to the final dish.
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Deglaze and Simmer
Pour in the white wine and bring the mixture to a boil. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the flavors to concentrate. Add the canned diced tomatoes, bring to a boil again, then reduce the heat to low. Simmer the sauce for 15-20 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded together.
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Prepare the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Tear the fresh lasagne sheets into irregular strips, about 2-3 inches wide. This rustic approach gives the dish a homemade touch. Cook the torn pasta in the boiling water for 3-4 minutes or until al dente. Drain the pasta, reserving a cup of the pasta water.
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Combine and Serve
Add the cooked pasta directly to the pan with the ragù. Toss gently to combine, adding a splash of the reserved pasta water if needed to loosen the sauce. Season with salt and freshly ground black pepper to taste. Divide the pasta among warm serving bowls, top generously with shaved Parmesan cheese, and garnish with fresh basil leaves.
Chef’s Tips and Tricks
- Sausage Selection: While pork and fennel sausages are traditional, feel free to experiment with other varieties like hot Italian sausage for a spicier kick.
- Wine Pairing: The white wine used in cooking can also be served with the meal. A crisp Italian white like Vermentino or Soave complements the dish beautifully.
- Make-Ahead Option: The ragù can be made a day in advance and reheated gently before tossing with freshly cooked pasta.
- Texture Variation: For a chunkier sauce, use your hands to break the sausage meat into small meatballs before cooking.
- Vegetable Boost: Add diced carrots and celery with the onions for extra nutrition and flavor complexity.
Nutritional Information
Per serving (approximate values):
- Calories: 650
- Protein: 28g
- Carbohydrates: 60g
- Fat: 35g
- Fiber: 4g
- Sodium: 890mg
This hearty dish is rich in protein from the sausage and provides a good source of carbohydrates from the pasta. The tomatoes add vitamin C and lycopene, while the olive oil contributes heart-healthy monounsaturated fats.
