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Pearls Before Swine

Italian Sausage and Tomato Ragù Finished with Creamy Mozzarella Pearls

45 minutes
Serves 4
DinnerItalian
Herb's take

This Italian-inspired ragù turns humble sausage and canned tomatoes into something deeply savory, finished with mozzarella pearls that melt into creamy puddles. You'll learn why browning sausage properly and simmering whole tomatoes (not crushed!) creates superior depth and texture.

Ingredients

Yield
4

Instructions

  1. 01
    Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, breaking it up into small chunks, and cook until browned with crisp edges, about 6–8 minutes.
  2. 02
    Add the chopped onion and cook until softened and translucent, about 5 minutes.
  3. 03
    Stir in the minced garlic and cook for 1 minute, just until fragrant.
  4. 04
    Pour in the red wine, scraping up any browned bits from the pot. Let it simmer until reduced by half, about 2 minutes.
  5. 05
    Add the whole peeled tomatoes with their juices. Use a potato masher or sturdy spoon to crush the tomatoes into chunky pieces in the pot.
  6. 06
    Stir in the oregano, red pepper flakes, sugar, kosher salt, and black pepper. Bring to a simmer.
  7. 07
    Reduce heat to low and cook uncovered, stirring occasionally, until the ragù thickens and the flavors meld, about 20 minutes.
  8. 08
    Remove from heat and stir in the torn basil leaves. Taste and adjust seasoning as needed.
  9. 09
    Spoon the ragù into shallow bowls. Scatter the mozzarella pearls over the hot sauce so they just begin to soften and melt.
  10. 10
    Garnish with grated parmesan cheese and an extra pinch of basil. Serve immediately with crusty bread or over cooked pasta if desired.

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