Gramigna with sausage
Preparation Time: 20 min
Cooking Time: 1h/1h,10 min
The gramigna with sausage is a first course of the Emilian tradition: a full-bodied ragù seasoned a typical pasta shape. An easy recipe to prepare, very tasty and tasty, to share with family or friends.
320 g of gramigna
350 g of sausage
1 stick of celery
1 small white onion
1 tablespoon of tomato paste
200 ml of tomato sauce
1/2 glass of white wine
1 knob of butter
extra virgin olive oil
The gramigna with sausage is a first course typical of Emilian cuisine, of the provinces of Modena and Bologna in particular.
The recipe is very simple: the pasta is seasoned with a sausage ragout prepared with only fresh sausage, a classic sauté, a little tomato sauce and no other type of meat. Tasty and full-bodied, it is the ideal condiment for gramigna, a short egg pasta format that can be found both fresh and dry.
There are also variations of the recipe that include the addition of a few spoonfuls of milk in the sauce, during cooking, or fresh cream when seasoning the pasta. There are also variants of gramigna with white sausage. In any case, the weed with sausage is an ideal dish for a family lunch.
Begin the preparation of the gramigna with sausage from the sauce. Chop the celery, carrot and onion and brown them in a saucepan with 2-3 tablespoons of oil and butter. Let them dry on a moderate flame, stirring often. When they become shiny, add the sausage without the casing and chop it with a wooden spoon to reduce the grain. Brown it very well.
When the meat has changed color, add the white wine and let it evaporate over high heat. Then add the concentrate diluted in two cups of hot water and the tomato puree. Salt, pepper and bring to a boil. Cover, lower the heat and cook for 45 minutes, stirring often. Boil the weed in boiling salted water, drain it al dente and dip it into the saucepan with the sauce.
Stir, transfer the weed to the sausage on serving plates and serve, if you like, with grated Parmesan.