Bucatini with Sausage Ragù

Bucatini with sausage ragù is a hearty and very tasty dish. Here’s how to prepare it:

Ingredients

• 320 g of bucatini
• 400 g of pork sausage
• 1 small onion
• 1 carrot
• 1 stalk of celery
• 400 g of tomato puree
• Extra virgin olive oil
• Salt
• Pepper
• Red wine (optional, for deglazing)
• Pecorino or Parmesan (to serve)

Preparation

1. Start by finely chopping the onion, carrot, and celery to prepare an aromatic soffritto.
2. In a large pan, heat a drizzle of extra virgin olive oil and add the chopped vegetables. Let them fry over medium heat for a few minutes.
3. Remove the casing from the sausage, crumble it, and add it to the soffritto. Let the sausage brown until it’s golden.
4. If you like, you can deglaze with a bit of red wine and let it evaporate before continuing.
5. Add the tomato puree, lower the flame, and let it cook for at least 30 minutes on low heat, stirring occasionally. If necessary, adjust the seasoning with salt and pepper.
6. Meanwhile, bring a large pot of salted water to a boil and cook the bucatini according to the instructions to achieve al dente pasta.
7. Drain the pasta and pour it into the pan with the sausage ragù. Mix well to flavor the bucatini with the ragù.
8. Serve hot, with a generous sprinkling of grated pecorino or parmesan.

Curiosity

The pasta bucatini is typical of Roman and Lazio cuisine. Bucatini, similar to spaghetti but thicker and with a central hole, are perfect for holding rich meat sauces like this, which get their depth of flavor from a long cooking time and the aromaticity of the vegetables in the soffritto.

Enjoy your meal!