We had sort of a chilly day which immediately made me crave something hearty and comforting. Since I got my hands on beautiful organic italian sausage from Rocky Mountain, I figured I’d make a quick gravy to go with the chanterelle ravioli I had in the freezer. It was definitely a great idea since we killed it that same night. I used the leftover baby spinach from the fridge to add lots of nutrition and beautiful color. Makes a wonderful family meal you can feed an army with and also freezes well if making a double batch to have leftovers.
Organic Italian Sausage Pork Ragu with Baby Spinach Recipe
(Serves 4)
- 1.3 lb organic pork italian sausage
- 1/2 yellow onion -diced
- 3 garlic cloves -minced
- 1 x 32oz can San Marzano tomatoes -crushed
- 1/4 c extra virgin olive oil
- 6 thyme sprigs
- 6 whole cloves
- 1 bay leaf
- 1 pinch red pepper flakes + more to taste
- 1 c red wine
- Sea salt and freshly cracked black pepper to taste
- 3 handfuls organic baby spinach
- 16 oz organic mushroom ravioli -cooked according to the instructions on the package
- 1/4 c Organic Ricotta Cheese -optional
1. In a large enameled cast iron pan heat up the olive oil and brown the sausage. Transfer it to a bowl and keep warm.
2. Add the onion to the sausage drippings together with a pinch of sea salt, Saute until translucent. aft the carrot, celery and garlic and cook a few more minutes until the vegetables start to soften. Add the sausage back to the pot, the bay leaf, cloves, thyme, red pepper flakes and the wine. Simmer together until the wine is evaporated.
3. Add the tomatoes to the pot, give it a good stir and cover with a tight lid. Allow to simmer together on low flame until thickened, stirring occasionally, about 45 minutes. Turn off the flame and adjust seasonings to your taste. Add the baby spinach and cover with the lid. The steam from the sauce will wilt the spinach in just a few minutes.
4. Meanwhile cook the ravioli according to the instructions on the package, drain well and gently toss with the sausage and spinach ragu. Optionally serve with fresh creamy ricotta on top.
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