Hearty Italian Sausage and Meatball Stew Ragu

Indulge in the rich, comforting flavors of this Hearty Italian Sausage and Meatball Stew Ragu, a true homage to classic Italian cooking. This robust stew combines juicy homemade meatballs, savory Italian sausage, and a medley of aromatic vegetables, all simmered to perfection in a deep, flavorful sauce of crushed tomatoes, red wine, and herbs. Perfect for a cozy dinner, this one-pot masterpiece is slow-cooked to develop layers of flavor, making every bite irresistible. Serve it over creamy polenta, al dente pasta, or with crusty bread to soak up every last drop of the luscious ragu. With its hearty ingredients and authentic Italian flair, this dish is guaranteed to warm both hearts and appetites.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 6

Ingredients

• 500 grams Ground beef
• 250 grams Ground pork
• 3 links Italian sausage (mild or hot)
• 1 large Eggs
• 80 grams Breadcrumbs
• 60 grams Parmesan cheese (grated)
• 5 cloves Garlic cloves (minced)
• 1 large Onion (finely diced)
• 2 medium Carrots (diced)
• 2 stalks Celery stalks (diced)
• 800 grams Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 500 milliliters Chicken stock
• 250 milliliters Red wine
• 2 Bay leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Fresh parsley (chopped)
• 5 leaves Fresh basil leaves (for garnish)

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, egg, breadcrumbs, grated Parmesan, 2 cloves of minced garlic, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of chopped parsley. Mix well to combine and form into meatballs about 1.5 inches in diameter. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the Italian sausage links and cook until browned on all sides, about 5-7 minutes. Remove the sausages and set aside.

Step 3

In the same pot, sear the meatballs in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, carrots, celery, and remaining minced garlic over medium heat for 5-7 minutes until softened and fragrant.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.

Step 6

Add the canned crushed tomatoes, chicken stock, bay leaves, dried oregano, dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.

Step 7

Return the browned sausage links and meatballs to the pot. Lower the heat to a simmer, cover partially, and cook for 60 minutes, stirring occasionally to prevent sticking.

Step 8

After 60 minutes, taste and adjust seasoning if needed. If the sauce is too thick, add a splash of water or chicken stock to reach the desired consistency.

Step 9

Garnish with fresh basil leaves and the remaining chopped parsley before serving. Enjoy the ragu over crusty bread, polenta, or pasta.

Nutrition Facts

Serving size	(3179.9g)

Amount per serving	% Daily Value*
Calories	4217.8

Total Fat 270.0g	0%
Saturated Fat 92.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 970.9mg	0%
Sodium 8225.8mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 26.8g	0%
Total Sugars 59.8g
Protein 253.7g	0%

Vitamin D 41IU	0%
Calcium 1351.4mg	0%
Iron 30.9mg	0%
Potassium 6096.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 24.7%

Carbs: 16.2%