Rustic Pork Sausage Ragu with Tomatoes and Red Wine

My Pork Sausage Ragu is quick to prepare and deeply satisfying. It’s classic comfort food that works well on busy weeknights and appeals to the whole family. Affordable yet full of flavour, this ragu is rich, hearty and simple to make.

Why we love this recipe:

This ragu is straightforward and fast, using ingredients that are easy to find. With about an hour from start to finish and very little hands-on time, you can have a comforting meal on the table quickly — and still have time to toss a salad or prepare a side.

Highlights:

• Simple to make and easy to adapt — swap the sausages for chicken or beef if you prefer.
• Easy to make gluten-free: choose gluten-free sausages and serve with gluten-free pasta.
• Use good-quality ingredients to control the flavours and the end result.
• Economical and family friendly — suitable for busy evenings and pleasing to children and adults alike.
• Make a larger batch and freeze portions for up to three months for quick future meals.

Ingredients in this recipe:

See the recipe card below for exact quantities and full method.

Extra virgin olive oil — for the best flavour.

Onion, carrot and celery — finely diced to form a classic flavour base.

Garlic — fresh and minced is best.

Rosemary — fresh leaves chopped, or use dried at one-third the quantity.

Pork sausages — remove casings and crumble. You can substitute chicken, beef or Italian-style sausages if desired.

Red wine — adds depth and colour; substitute extra stock if avoiding alcohol.

Tomato paste — a small amount concentrates tomato flavour and adds richness.

Canned crushed/diced tomatoes — choose a good-quality tin for the best results.

Stock or broth — chicken or vegetable; good-quality stock boosts flavour.

Bay leaf — whole leaf, fresh or dried.

Sea salt and freshly ground black pepper — to season.

Parmesan — freshly grated for serving (Grana Padano is a good, budget-friendly option).

Parsley — roughly chopped, optional for garnish.

Step by step instructions:

1. Heat the oil in a large frying pan over low heat. Cook the onion, carrot and celery for 5–7 minutes until they are soft and fragrant.
2. Add the minced garlic and chopped rosemary and stir to combine.
3. Increase the heat to medium. Squeeze the sausage meat from the casings into the pan and fry, breaking it up with a wooden spoon until browned.
4. Pour in the red wine to deglaze the pan and allow it to bubble and reduce for 2–3 minutes.
5. Add the tomato paste and bay leaf, season with sea salt and freshly ground black pepper, and cook for 1 minute while stirring.
6. Stir in the canned tomatoes and stock, bring to a boil, then reduce the heat and simmer for 20–25 minutes until the sauce has reduced and thickened slightly.
7. Taste and adjust seasoning. Remove from the heat when done.
8. Serve the ragu with freshly cooked pasta, polenta or crusty bread and finish with grated Parmesan and chopped parsley.

Tips for success and FAQs:

This Pork Sausage Ragu pairs well with many sides. Some favourite serving ideas:

• Freshly baked crusty bread or a simple focaccia.
• Polenta or seared gnocchi for a comforting variation.
• Short pasta shapes such as rigatoni or penne, which catch the sauce well.

More delicious recipes for you to try:

If you enjoy easy dinners, try other simple favourites like cheese and herb pies, stews or light salads — dishes that are quick to prepare and great for sharing.

My Pork Sausage Ragu is likely to become a go-to for weeknight dinners. It’s quick, economical, family friendly and packed with flavour — a reliable option when you want a satisfying, home-cooked pasta meal.

Alex xx

Pork Sausage Ragu

A quick, family-friendly ragu made with pork sausages, tomatoes, red wine and aromatic vegetables. Comforting, rich and easy to prepare.

Course: Dinner, Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 4 people

Calories: 537 kcal

Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

When weights are provided, weighing ingredients produces the most accurate results. All oven temperatures refer to fan-forced ovens where applicable.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium brown or yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 500 g (1.1 lb) pork sausages, casings removed
• 1/3 cup (80 ml) red wine
• 1 tablespoon tomato paste
• 1 bay leaf
• 400 g (14 oz) tinned crushed tomatoes
• 1 cup (250 ml) chicken stock
• Sea salt and freshly ground black pepper, to taste

To serve:

• Pasta, crusty bread or polenta; freshly grated Parmesan and chopped parsley for garnish

Instructions

1. Heat the oil in a large frying pan over low heat. Cook the onion, celery and carrot for 5–7 minutes until soft.
2. Add the garlic and chopped rosemary, then increase the heat to medium.
3. Squeeze the sausage meat from its casings into the pan and brown, breaking the meat up as it cooks, about 5 minutes.
4. Pour in the wine, let it bubble for 2–3 minutes to reduce, then add the tomato paste and bay leaf.
5. Season with salt and pepper, stir in the canned tomatoes and stock, bring to a boil, then simmer for 20–25 minutes until slightly thickened.
6. Serve with pasta, polenta or crusty bread and finish with grated Parmesan and chopped parsley.

Notes

1. Australian tablespoon = 20 ml. In other regions a tablespoon may be 15 ml — adjust if necessary.
2. Strip rosemary leaves from the stem and finely chop. Use one-third the amount if substituting dried rosemary.
3. Choose sausages you enjoy eating; Italian-style, chicken or beef work well as alternatives.
4. Use a full-bodied wine for flavour or replace it with extra stock if preferred.
5. If tinned tomatoes taste very acidic, a pinch of sugar will balance the sauce.
6. Stock can be homemade or a good-quality commercial variety, chicken or vegetable.
7. Nutritional information is an estimate for four servings and does not include accompaniments.

Nutrition Estimate:

Calories: 537 kcal
| Carbohydrates: 15 g
| Protein: 23 g
| Fat: 41 g

Nutritional Disclaimer:

Nutrition figures are estimates derived from online calculators. For precise values, calculate based on the exact ingredients and brands you use.