Italian Sausage Ragù Recipe

1. Heat a large heavy skillet or wide saucepan over medium heat. Add the olive oil and heat until shimmering.

2. Add the diced onion, carrot, and celery (mirepoix). Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

3. Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

4. Add the tomato paste and cook, stirring, for 2 minutes to caramelize and deepen the flavor.

5. Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer until the wine has mostly evaporated, about 2–3 minutes.

6. Increase heat to medium-high and add the removed-sausage meat to the pan. Break it up with a spoon and brown thoroughly, 6–8 minutes, until no pink remains and some fond forms on the bottom.

7. Season the meat with half of the salt, the black pepper, and red pepper flakes. Stir to combine.

8. Add the drained cannellini beans, chicken stock, and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 18–22 minutes, stirring occasionally, until the sauce thickens and flavors meld. If it becomes too dry, add a splash more stock or water.

9. Taste and adjust seasoning, adding remaining salt if needed.

10. While the ragù simmers, bring a separate pot of salted water to a boil. Blanch the chopped rapini for 1–2 minutes until bright green and tender-crisp, then drain and immediately transfer to an ice bath to stop cooking. Drain and squeeze out excess water; roughly chop if needed.

11. Stir the rapini into the ragù in the last 3–4 minutes of simmering to wilt and integrate it into the sauce.

12. Remove and discard the bay leaf. Stir in the lemon juice and most of the grated Parmesan, reserving a little for serving.

13. Adjust seasoning with salt and pepper to taste. If you prefer a smoother texture, use a potato masher to lightly mash some of the beans in the ragù to thicken the sauce, leaving some whole beans for texture.

14. If serving with pasta: toss the cooked pasta with the ragù off the heat so the sauce clings to the noodles. Add a splash of reserved pasta cooking water if needed to loosen.

15. If serving over polenta: spoon warm polenta into bowls and ladle the ragù over the top.

16. Finish each portion with the remaining grated Parmesan and an optional drizzle of olive oil. Serve immediately.