Sausage Ragù is a tomato-based meat sauce made with Italian sausage. It's amazing on pasta, as a base for lasagna and as leftovers. Sausage Ragù also freezes beautifully for an anytime meal straight from your freezer. If you really want to be creative, use it to make Italian Nachos!
Crumble the sausage in a large skillet or Dutch oven set over medium heat. Cook, breaking up any large pieces, until most of the pink is gone, about 5 minutes.
Add onions, carrots, celery, parsley and garlic; stir to combine. Cook over medium-low heat, stirring often, until the vegetables are tender and are beginning to caramelize, 40 to 45 minutes.
Pour tomatoes into a bowl; break up with hands or a spoon. Add tomatoes and their juice, thyme, salt and pepper; stir to combine. Simmer, uncovered, until thickened, 20 to 25 minutes.
Whisk tomato paste with 1 cup of water. Add to ragù; stir to combine. Continue cooking uncovered over medium-low heat until mixture is thickened, 10 to 15 minutes. Correct seasonings.
Serve over pasta; top with freshly grated Parmesan cheese and minced parsley. Yield: 6 servings. (See Tip 3)