Mama Mia

I was inspired to cook tonight by my mother and her only, as my lack of sleep and drinking habits these past few days usually amount to me ordering in on a Sunday night like this...My mom, who does not have the food memory (or would it be obsession?) that my father and I share, recently recounted a braised lamb shank ragu I made during one of my few trips home to Florida over the past few years. She requested that my dad make it for Mother's Day this year. I was honored. Though she loves to eat and has become somewhat of a gourmand due to being married to my father for (almost) 28 years, I don't recall her ever asking for a recipe of one of my made up savory concoctions. She really has more of a sweet tooth. With lamb ragu on the mind, and unseasonably chilly weather I decided to make a ragu of my own. Instead of lamb shanks, I used some Italian sweet sausage I salvaged from the freezer. I have always used sausage as a quick, flavorful fix. What I have learned is that simmering it for awhile -- makes an unbelievably silky sauce. By silky, I mean I was greedily licking the pot after I had put leftovers away for Jordan to eat when he gets home. This sauce is best served with a chunky pasta to hold all of the glorious sauce.


Sweet Sausage Ragu

About a pound of sweet Italian sausage, casing removed
1 med-large onion, chopped
4-5 large garlic gloves, minced
2 small-medium carrots, chopped
4 or so halves of sun dried tomatoes, packed in oil, finely chopped
2-3 bay leaves
28-oz can of plum tomatoes, either whole or chopped
fresh ground pepper

I really think that's it, though the flavors taste so much more complex due to the long cooking time.

Begin by browning the sausage over med-high heat in a little olive oil in a large dutch oven or stock pot, until it is fully cooked through. Add the onions, garlic, carrots, and sun-dried tomatoes. Cook until vegetables are softened, stirring up any brown bits off the bottom. Add the bay leaves, tomatoes and a little water. Bring to a simmer and cover. Turn the heat down to low and relax. Check on the the sauce periodically, giving it a stir or two, and making sure it doesn't bubble over. After about an hour or so, give it a taste. I added a ton of black pepper and a dash of granulated garlic powder (I couldn't help it!). Don't forget to take the bay leaves out.

Serve over pasta and grate fresh parmesan cheese and extra black pepper over the top. Delish!