Kenji’s Easy Sausage Ragù Recipe – A Weeknight Favorite!
Published on Mar 17, 2025
Kenji’s quick sausage ragù is the ultimate weeknight dinner! Made with Italian sausage & ground beef, this easy recipe delivers bold flavor in just 30 minutes.
If you’re looking for a quick and hearty meal to whip up on a busy weeknight, look no further than this Easy Weeknight Sausage Ragù from Kenji’s Cooking Show. This recipe combines the robust flavors of Italian sausage and ground beef to create a delicious sauce that will satisfy everyone at the dinner table.
In just a few simple steps, you can transform some basic ingredients into an incredibly rich and flavorful sauce that marries beautifully with your favorite pasta. Kenji’s version is a simplified take on traditional ragù Bolognese, focusing on minimal ingredients while maximizing flavor. It's the perfect meal for those evenings when you want something that tastes like you slaved over the stove, but in reality, you barely broke a sweat!
Here’s a quick rundown of what you'll be using:
- Ingredients: Olive oil, Italian sausage, ground beef, onion, carrot, celery (optional), garlic, dry wine, crushed tomatoes, milk, and your favorite pasta.
For the full step-by-step process, check out the video linked above and get ready to impress your family or guests with this comforting dish!
Don’t forget to save this recipe in your favorite recipe app ClipDish, so it’s always at your fingertips for your next busy weeknight dinner!
Easy Weeknight Sausage Ragù
A quick and easy meat sauce that combines Italian sausage and ground beef for tons of flavor in minimal time, reminiscent of a simplified ragù Bolognese.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (or a mix of Italian sausage and other ground meat)
- 1 small onion, finely diced
- 1 carrot, finely diced
- 2 ribs celery, finely diced (optional)
- Kosher salt and freshly ground black pepper, to taste
- 3-6 cloves garlic, minced
- 1 cup dry red or white wine
- 1 (15.5-ounce) can crushed tomatoes (or whole peeled tomatoes crushed by hand, or fresh tomatoes grated)
- 1 cup milk
- Parmesan rinds (optional)
Directions
- Measure all ingredients. If using celery, finely dice it along with the carrot and onion. Mince the garlic.
- Heat olive oil in a saucepan over medium heat until shimmering. Add the Italian sausage and ground meat, breaking it up with a pastry cutter or wooden spoon. Cook until lightly browned and no longer pink, about 8 minutes.
- Add the diced onion, carrot, and celery (if using). Season with salt and pepper, and cook until softened, about 3 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Pour in the dry wine and cook until reduced by half, about 2 minutes.
- Add crushed tomatoes, milk, and Parmesan rinds to the saucepan. Bring the mixture to a boil, then reduce to a bare simmer.
- Allow the sauce to simmer gently for about 1 hour, stirring occasionally. The sauce should thicken and reduce significantly.
- Once thickened, remove from heat and remove Parmesan rinds. Serve the ragù over your choice of pasta or as a topping for various dishes.
Mise en Place
Cooking Process
Serving
📌 Frequently Asked Questions (FAQ)
What makes Kenji’s sausage ragù different from traditional ragù?
Kenji’s version is a quick and simplified take on ragù Bolognese. Instead of slow-cooked meats, this recipe relies on Italian sausage and ground beef for deep flavor in a fraction of the time.
Can I make this sausage ragù ahead of time?
Yes! This ragù tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.
What’s the best pasta to serve with sausage ragù?
This rich sauce pairs best with hearty pastas that hold up to the meatiness, such as:
- Pappardelle (for a classic pairing)
- Rigatoni (to catch the sauce in the ridges)
- Fettuccine (for a creamy twist)
Can I use ground turkey instead of sausage and beef?
Absolutely! You can substitute ground turkey or chicken for a leaner version. For more flavor, add a pinch of fennel seeds and red pepper flakes to mimic the taste of Italian sausage.
How can I make this ragù spicier?
For extra heat, try:
- Adding red pepper flakes while browning the meat
- Using hot Italian sausage instead of mild
- A splash of Calabrian chili paste for a smoky kick
What wine pairs well with sausage ragù?
A medium-bodied red wine like Chianti, Sangiovese, or Barbera pairs beautifully with the rich tomato and meat flavors.
Can I make this ragù in an Instant Pot or slow cooker?
Yes!
- Instant Pot: Sauté the meat and aromatics first, then pressure cook for 15 minutes.
- Slow Cooker: Brown the meat on the stovetop first, then cook on low for 4-6 hours for deep, developed flavor.
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