SLOW SIMMERED ITALIAN SAUSAGE RAGÙ ON GRILLED SOURDOUGH, PARMESAN, AND A PERFECT FRIED EGG.
SERVES 2-3 pers.
INGREDIENTS
- Sausage Ragù
- 450 g Italian sausage (sweet or mild, casings removed)
- 1 tbsp olive oil
- 1 medium white onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 125 ml (½ cup) dry white wine
- 125–250 ml (½-1 cup) chicken broth
- Salt and freshly cracked black pepper
To Serve
- Thick slices sourdough bread
- Olive oil
- Flaky salt
- Freshly grated Parmigiano Reggiano
- 2-3 eggs
- Butter or olive oil for frying
INSTRUCTIONS
- Heat olive oil in a wide pan over medium heat.
- Add sausage and cook, breaking it up with a spoon, until well browned.
- Add onion and cook 5-7 minutes until soft and lightly caramelized.
- Add garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook 1-2 minutes until brick-red.
- Deglaze with white wine, scraping the bottom of the pan. Reduce by half.
- Add chicken broth, reduce heat to low, and simmer gently 25-40 minutes, stirring occasionally.
- Season with salt and pepper. Ragù should be rich, loose, and glossy.
- Grill sourdough slices with olive oil until deeply golden. Finish with flaky salt.
- Fry eggs sunny-side-up until whites are set and yolks remain runny.
- Spoon hot ragù generously over toast.
- Finish with Parmigiano Reggiano and top with the fried egg.
- Crack black pepper and serve immediately.
By Laurent Dagenais