Lamb Sausage Ragu

1. 1

   In a medium, deep skillet, cook the sausage over moderately high heat, stirring and breaking up any lumps, until browned, about 8 minutes.

2. 2

   Scrape the sausage onto a plate.

3. 3

   In the same skillet, heat the olive oil.

4. 4

   Add the onion, carrot and celery, cover and cook over low heat, stirring occasionally, until tender.

5. 5

   Add the raisins and vinegar and cook until reduced by half, about 5 minutes.

6. 6

   Add the chicken stock and the cooked sausage and simmer over moderately low heat until the stock is reduced by half, about 10 minutes.

7. 7

   Remove the sauce from the heat and add the milk; dont worry if it curdles.

8. 8

   Use an immersion blender to break up the meat and incorporate the milk.

9. 9

   Alternatively, transfer the sauce to a blender and blend to a coarse puree, then return the sauce to the pot.

10. 10

    Simmer the ragu until thickened, about 5 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.