Leek and Sausage Ragù

imageLate summer and the last tomatoes are picked from the garden. They are currently occupying the best part of my counter in order to go from green to a more desirable color… In the meantime the leeks are getting to the size where it’s worthwhile cooking them and even though I did not use our own tomatoes for this one, I just had to have some of the gnocchi we made the other day. And you know what? Sometimes I find the pretty red tomatoes from the garden a little too special for sauce, especially now, that there aren’t any more coming, so I am okay with using a can once in a while 🙂



  • 28-oz. can whole peeled tomatoes (preferably San Marzano)
  • 1/2 lb. sweet Italian sausage (about 2 links)
  • 3 tblsp extra-virgin olive oil
  • 1-2 leeks (white and light-green parts only), cut into rounds and rinsed well(about 1-1/2 cups)
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh oregano
  • 1 small clove garlic, crushed
  • 1/2 tsp salt, or more to taste
  • Freshly ground black pepper
  • grated Parmigiano, lots (about 1 cup)



  1. Heat 2 tablespoons olive oil in a heavy bottomed sauce pan or dutch oven over medium heat, add the onion and cook until translucent but not browned. Add the garlic, turn the heat up slightly and cook both until golden (not brown). Add the salt and spices, stir
  2. Add the can of tomatoes and crush with a wooden spoon so the pieces break apart. Bring to a slow boil.
  3. Squeeze the sausage from its casing, ‘dispensing’ meatball sized chunks into the boiling sauce, cook until sausage is cooked through, about 5 minutes. 
  4. Turn down to a simmer and let cook for an additional 15 to 20 minutes for flavors to blend, season with black pepper to taste and serve over potato gnocchi with lots of Parmigiano cheese.

image© 2012 SimpleHealthyHomemade