Recipe for: Tagliatelle with ragù made from Polish sausage and rhubarb chutney - photo 1
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Recipe for: Tagliatelle with ragù made from Polish sausage and rhubarb chutney

Pikantne Italian Cuisine Main dishes 90 min Medium 4 wyświetleń ~48.72 PLN * - (0)
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Description

Tagliatelle with ragù made from Polish sausage and rhubarb chutney is a combination of Italian meat braising techniques with the bold, sweet-and-sour note of Polish rhubarb. The ragù, prepared with sausage and smoked bacon, provides a deep, meaty flavor, while the rhubarb chutney adds a spring freshness and a slight acidity that cuts through the richness. The dish is hearty and warming, perfect for cool spring evenings; serve with an extra portion of grated Parmesan and fresh sorrel leaves for contrast. Visually, the plate contrasts the warm, red-brown ragù, the light green accent of the sorrel, and the pink chutney alongside the smooth ribbons of pasta.

Ingredients Used

Ingredients (22)

Servings:
4
  • Tagliatelle pasta 400 g
  • Sausage 400 g
  • Rhubarb 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 1.9 szt. (~150 g)
  • Celeriac 100 g
  • Smoked bacon 100 g
  • Canned tomato 400 g
  • Tomato paste 50 g
  • Red wine 100 ml
  • Vegetable broth 250 ml
  • Rapeseed oil 30 g
  • Butter 30 g
  • Sugar 30 g
  • Wine vinegar 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • Ginger 10 g
  • ✨ Opcjonalne
  • Parmesan 80 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~48.72 PLN (12.18 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb chutney

1

Prepare the rhubarb: wash the stalks, trim the woody ends, and cut into pieces 1-2 cm long. Peel and finely chop half an onion (about 75 g).

Ingredients: Rhubarb, Onion
Use a cutting board and a sharp knife. If the rhubarb is very fibrous, peel the outer skin thinly with a peeler.
2

In a small skillet, heat 15 g of butter (1/2 tablespoon) over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes soft and slightly golden. Add grated or finely chopped ginger and sauté for 30 seconds until it releases its aroma.

Ingredients: Butter, Onion, Ginger
Use a pan with a diameter of 20-24 cm. Do not let the onion burn — stir with a wooden spoon every 30 seconds.
3

Add the chopped rhubarb, 30 g of sugar, and 30 ml of vinegar. Mix, bring to a boil, then reduce the heat to low and cook for 12-15 minutes, stirring every 2-3 minutes, until the rhubarb breaks down and the mixture thickens to a jam-like consistency.

Ingredients: Rhubarb, Sugar, Wine vinegar, Ginger
Cook on low heat with a partially covered lid to prevent splattering. If the chutney is too sour, add a little more sugar (1 teaspoon at a time).
4

Taste the chutney and season with a pinch of salt and a pinch of freshly ground pepper. Set aside to cool; the chutney will thicken more as it cools.

Ingredients: Salt, Black pepper
Chutney can be prepared a day in advance and stored in an airtight jar in the refrigerator for 7-10 days.

Ragù sauce

5

Prepare the vegetables: chop one onion (150 g) into small cubes; peel and dice the carrot (150 g) into small cubes; peel and finely chop the celery (100 g). Slice the sausage (400 g) and then finely chop or grind it with a knife into small pieces.

Ingredients: Onion, Carrot, Celeriac, Sausage
Use a sturdy cutting board and a large kitchen knife. If you have a meat grinder or a blender with a pulse function, you can use it to chop the sausage, but do not make a paste — we want texture.
6

In a large pot or wide skillet, heat 15 g of rapeseed oil (1 tablespoon) over medium heat. Add the chopped bacon (100 g) and fry for 3-4 minutes until it releases its fat and lightly browns.

Ingredients: Rapeseed oil, Smoked bacon
The best is a saucepan with a diameter of 24-28 cm or a wide cast iron skillet. Use a slotted spoon to collect the bacon cracklings, leaving the fat in the pot.
7

Add chopped vegetables (onion, carrot, celery) to the pot and sauté for 6-8 minutes over medium heat, stirring every 1-2 minutes, until the vegetables soften and become slightly translucent. Add salt (1 pinch) and pepper (1 pinch).

Ingredients: Onion, Carrot, Celeriac, Salt, Black pepper
Don't rush the process – this is when the sweetness of the vegetables is released. Use a wooden spoon or spatula for stirring.
8

Add the chopped sausage (400 g) to the pot and fry for 6-8 minutes, breaking it into smaller pieces with a wooden spoon until the meat is no longer raw and lightly browned.

Ingredients: Sausage
Use a spatula or wooden spoon to break apart the sausage pieces. If you notice a lot of fat, drain some off (leave about 2 tablespoons) – fat carries flavor, but we don't want to overdo it.
9

Pour in red wine (100 ml) and cook for 2-3 minutes over medium heat, stirring, until the alcohol partially evaporates and the liquid reduces by half. Then add canned tomatoes (400 g) and tomato paste (50 g), and mix well.

Ingredients: Red wine, canned tomato, Tomato paste
Deglaze the pot with a wooden spoon, scraping up all the browned bits from the bottom – this is important for depth of flavor. You can skip the wine, but the taste will be less complex.
10

Add vegetable broth (250 ml), thyme (2 g), and optionally a bay leaf (optional). Bring to a gentle boil, reduce the heat to very low, and cook partially covered for 35-45 minutes. Stir every 10 minutes, adding a little broth if necessary.

Ingredients: Vegetable broth, Thyme, Tomato paste, canned tomato
The ragù should simmer gently, not boil vigorously. Patience is key: longer, slow cooking brings out the flavors and gives the sauce a smooth consistency.
11

Five minutes before the end of simmering, add 15 g of butter (1/2 tablespoon) and check the seasoning: add salt to taste (about 1-2 pinches) and season with pepper. The sauce should be thick, the meat juicy, and the flavors balanced.

Ingredients: Butter, Salt, Black pepper
Adding butter at the end will make the sauce shinier and creamier. If the sauce is too watery, cook uncovered for another 5-10 minutes.

Pasta

12

In a large pot, bring at least 3 liters of water to a boil. Add salt, about 30 g for 3 liters of water (10 g/l). When the water is boiling vigorously, add the tagliatelle (400 g) and cook according to the package instructions, usually 7-9 minutes for dried pasta, stirring gently every minute to prevent sticking.

Ingredients: Tagliatelle pasta, Salt
Use a large pot and a wooden spoon to stir during the first minute of cooking. The pasta should be al dente — taste a piece 1 minute before the lower time on the package.
13

Drain the pasta, reserving about 100 ml of the cooking water. Transfer the pasta back to the pot, add the reserved water and 2-3 ladles of ragù (amount to taste) and gently mix over low heat for 1-2 minutes, allowing the pasta to absorb the sauce and stick together.

Ingredients: Tagliatelle pasta, Vegetable broth
Gently mix with pasta tongs or a large spoon. Add the sauce gradually to avoid drowning the pasta in excess liquid.

Assembly and serving

14

On a plate, arrange a portion of tagliatelle coated with ragù, next to or partially on top, add 1-2 tablespoons of rhubarb chutney as a contrasting accent. Generously sprinkle with grated parmesan (optional) and for decoration, place a few leaves of sorrel.

Ingredients: Tagliatelle pasta, Parmesan, sorrel, Rhubarb
Use a spoon to shape the gnocchi or a fork and spoon to elegantly arrange the pasta in a "nest." Additionally, you can add freshly ground pepper on top.
15

Serve immediately: the dish tastes best hot. Suggest a glass of red wine to accompany it, which will enhance the aromas of the ragù.

Ingredients: Red wine, Parmesan
If you are preparing a dish for guests, keep the ragù on very low heat and 2 minutes before serving, reheat the pasta by mixing it with the sauce.

Fun Fact

💡

Ragù originates from northern Italy, traditionally from the Emilia-Romagna region (famous ragù alla bolognese). The Polish version with sausage and rhubarb combines the Italian braising technique with local, seasonal flavors.

Best for

zimowe rozgrzewające wiosenne spotkanie kolacja niedzielna

Tips

🍽️ Serving

Serve hot, with freshly grated Parmesan and a few leaves of sorrel. Serve the chutney as a flavor point alongside the sauce, do not mix it completely with the ragù to maintain the contrast of textures. A full-bodied red wine or a stronger porter-style beer pairs well with the dish.

🥡 Storage

Store ragù and chutney separately in airtight containers in the refrigerator: ragù for up to 3 days, chutney for 7-10 days. Ragù can be frozen for up to 3 months in portions. To reheat ragù, use a saucepan over low heat, adding 1-2 tablespoons of water or broth to restore the consistency; pasta is best prepared fresh.

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