Ragu de Linguiça

Components

1 kg of fresh Calabrian sausage
4 cans of diced tomatoes
One carrot
1 splinter or 1/2 cup of frozen spiced salt (tea)
One onion
Three garlic cloves
1/2 cup of red wine (tea measure)
1 cup of water (tea)
oil according to your preference
One teaspoon of fennel seeds
One bay leaf
One sprig of basil
Add salt and ground pepper gradually to suit your taste.

Mode of preparation

Take the Calabrian sausage out of the fridge and let it sit at room temperature while you prepare the other ingredients, as it should not be frozen when browning to a golden color.

Remove the skin from the onion and garlic cloves and slice them thinly. Clean and peel the carrot, then grate it using the fine side of the grater. Wash the salt splinter, discard the leaves, and chop it into cubes.
Using the knife tip, slice just the sausage casing segments and discard them. Move the meat to a bowl and break it into smaller pieces with a spatula—if desired, remove any larger fat chunks.
Place a large pot over medium heat. As it heats, add water and 2 tablespoons of olive oil, then cook the sausage meat in batches—adding it all at once will cause it to steam rather than brown. Brown the meat for about 5 minutes, stirring occasionally with a spatula to ensure even cooking and to break the meat into smaller pieces. Transfer the browned meat to a bowl and brown the remaining meat, adding more olive oil to the pan as needed.
Maintain the pan over medium heat, pour in water with 2 tablespoons of olive oil, and add the onion. Season with a pinch of salt and cook for 2 minutes until it softens. Incorporate the carrot and salt, then sauté for an additional 3 minutes, scraping the bottom of the pan thoroughly to dissolve any browned bits. Add the garlic, fennel seeds, and bay leaf, stirring for just 1 minute to release their aroma.
Return to the pan, combine the water and wine, and stir thoroughly. Cook until the liquid evaporates. Add the peeled tomatoes along with their juice, pour in the water, and mix everything well. Season with salt and pepper to taste—be cautious as the sausage is already salty—and cook over high heat until it reaches a boil.
Reduce the heat and let it simmer for an additional hour with the lid slightly ajar. In the final 10 minutes of cooking, add the basil to enhance the sauce’s flavor. Taste and adjust the salt as needed, then serve alongside creamy polenta or homemade pasta.

Punto de congelación

When freezing, fill the glass container only up to three-quarters full. The sauce will expand, which could cause the glass to crack. Alternatively, you can use food bags. Leave some space, then place it in the refrigerator to cool completely before transferring to the freezer. It can be stored for up to 3 months.

To defrost: keep in the refrigerator for a minimum of 3 hours, then heat. Alternatively, put the frozen ragu straight into the pan. Cover and cook on low heat, stirring occasionally, for approximately 7 minutes until it is thawed.