A rich tomato Sausage Ragu tossed with light, pillowy homemade ricotta gnocchi. On chilly nights, nothing beats a big bowl of Italian comfort food. This sausage ragu tastes like it’s been simmering all day but comes together in just over an hour, including the gnocchi.
If you want a generous, warming bowl of comfort food, this sausage ragu is a perfect choice.
The ragu is rich and deeply flavored, yet it only needs about 10 minutes of prep and just over an hour total to make. While the sauce simmers you can prepare ricotta gnocchi, which are quick and tender. If you prefer, serve the ragu with store-bought gnocchi or your favorite pasta.
Top tip for developing the best flavour
Every great ragu begins with a soffritto: finely chopped carrot, celery and onion. Use equal amounts and chop them as small as you can. Don’t skip this step — gently sauté the soffritto for at least 10 minutes (often 10–15 minutes) over low heat until the vegetables become soft and lose their bright, raw color.
Stir frequently and keep the heat low to avoid browning or burning. This slow, careful cooking builds depth and complexity in the ragu, and works for sauces and soups in general.
How to make Sausage Ragu – step by step
Finely chop the carrot, celery and onion and add them to a large pan with 1 tbsp olive oil. Sauté slowly over low heat for at least 10 minutes until softened.
Add the chopped garlic and cook until fragrant. Increase the heat to medium, add the sausage meat (removed from casings) and brown it, breaking the meat into small pieces with the side of a wooden spoon or spatula.
Pour in the red wine and reduce it by half. Stir in pureed tomatoes (passata) with a bay leaf, a sprig of rosemary, fennel seeds and a good pinch of salt and pepper.
Rinse the passata bottle with 1/2 cup (125ml) water and add that to the sauce. Simmer gently on low for 1 hour, stirring occasionally so the sauce doesn’t stick.
About 20 minutes before the sauce is done, make the ricotta gnocchi. Drop them into boiling salted water; when they float they’re cooked. Use a slotted spoon to transfer the gnocchi directly into the ragu, toss to coat and serve.
How to make Ricotta Gnocchi
Ricotta gnocchi are easier and faster than potato gnocchi. Mix the wet ingredients (ricotta and eggs) until smooth and free of lumps. Sift in the flour a quarter at a time while stirring with a wooden spoon until you have a soft dough that forms a ball but isn’t sticky.
Divide the dough into quarters, roll each into a log and cut into small gnocchi. Drop into boiling salted water; when they float, they’re ready. (For full step-by-step photos and details see the ricotta gnocchi guide on the original blog post.)
Extra tips for making this Sausage Ragu
- Quality: Use the best ingredients you can afford. This matters most for sausages and strained tomatoes (passata).
- Sausages: Choose sausages that are at least 95% pork, coarsely ground. Italian-style sausages seasoned with fennel and garlic work especially well.
- Salt: If using seasoned Italian sausages you may not need much extra salt. Taste the sauce before adding more—salt can always be added but can’t be removed.
- Tomatoes: Good-quality passata or pureed tomatoes make a big difference. Low-quality tomatoes can taste overly acidic or metallic.
- Gnocchi: The gnocchi dough can be made ahead, wrapped in cling film and chilled until needed. You can also substitute potato gnocchi or store-bought gnocchi.
- Prepare in advance: Ragu thickens as it cools. To reheat, loosen the sauce with a ladle or two of salted pasta/gnocchi water and warm gently over medium-low heat.
- Leftovers: Store ragu in the fridge for about 2 days or freeze for longer storage.
Ingredients
For The Sausage Ragu
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1/2 small onion, finely chopped
- 1 clove garlic, finely chopped
- 6 sausages, casings removed (high-quality, coarsely ground)
- 1/2 cup (125ml) red wine
- 2.5 cups (550g) pureed tomatoes / passata
- 1/2 cup (125ml) water
- 1 tbsp fennel seeds
- 1 sprig rosemary
- 1 bay leaf
- Salt and pepper
For The Ricotta Gnocchi
- 14 oz (400g) ricotta
- 3 eggs
- 1 3/4 – 2 cups (250–300g) flour, sifted in gradually
- 1/2 cup (20g) parmesan, freshly grated
- Pinch salt and pepper
Instructions
- Heat 1 tbsp olive oil in a large pan. Add the finely chopped carrot, celery and onion and sauté on low for at least 10 minutes until softened.
- Add the garlic and cook until fragrant. Increase heat to medium and add sausage meat. Brown the sausage, breaking it into small pieces as it cooks.
- Add the red wine and reduce by half. Stir in the passata, bay leaf, fennel seeds, rosemary and a pinch of salt and pepper. Rinse the passata bottle with 1/2 cup water and add to the sauce.
- Simmer gently on low for 1 hour, stirring occasionally to prevent sticking.
- About 20 minutes before the end, make the gnocchi and cook them in boiling salted water. When they float, transfer them with a slotted spoon into the ragu, toss to coat and serve.
Nutrition
Calories: 684 kcal | Carbohydrates: 46 g | Protein: 36 g | Fat: 39 g | Saturated Fat: 16 g | Cholesterol: 190 mg | Sodium: 991 mg | Potassium: 885 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 2860 IU | Vitamin C: 12.9 mg | Calcium: 434 mg | Iron: 5.6 mg
Nutrition information is automatically calculated and should be used as an approximation.
Final notes
This sausage ragu with ricotta gnocchi is a comforting, satisfying dish that’s simple to prepare yet full of flavor. It’s ideal for cooler evenings and feeds a crowd. If you make this recipe, enjoy it fresh or store the ragu for later use—reheat gently and loosen with a little cooking water if needed.
