Spaghetti recipe served with a rich sausage ragu, finished with a touch of sugar to balance the acidity.
Recipe Video
Ingredients
- 1whole de Carrot
- 1medium de Onion
- Celery
- Oregano
- Olive Oil
- Sausage (casing removed)
- equivalent amount de Tomato Passata (tomato sauce)
- 1amount equal to the passata de Water
- Pasta Cooking Water
- Black Pepper
- Salt
- 1tablespoon de Sugar
- Spaghetti
Instructions
Peel the carrot and chop it into very small cubes, along with the medium onion.
Dica: This mixture of carrot and onion, with the addition of celery, forms the base flavor (mirepoix).
Heat the olive oil in a pot and add the carrot, onion, and celery. Add the oregano and sauté the vegetables.
Dica: Oregano significantly contributes to the sauce's flavor.
Remove the sausage from its casing and add it to the sauté, breaking it up with a spoon as it browns.
Dica: It is important for the sausage to brown well to develop the flavor of the ragu.
Incorporate the tomato passata and add an equal amount of water to what you used for the passata. Let the sauce simmer and reduce slightly.
Cook the spaghetti according to package directions.
Season the sauce with black pepper and adjust the salt. Add one tablespoon of sugar to balance the acidity of the tomato.
Dica: Sugar helps enhance the flavor and mellow the tomato sauce.
Once the sauce is finished cooking, add a little of the pasta cooking water to the sauce to give it more body and creaminess.
Drain the spaghetti and generously top it with the finished sausage ragu.
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Nutrition Facts
TACO Table - per serving
- Energy58 kcal3%
- Carbohydrates7 g2%
- Protein1 g1%
- Total Fat3 g6%
- Dietary Fiber1 g4%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraCategories
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