{"id":29,"date":"2022-08-30T19:03:11","date_gmt":"2022-08-30T23:03:11","guid":{"rendered":"http:\/\/192.168.2.225\/?p=29"},"modified":"2022-08-30T19:03:11","modified_gmt":"2022-08-30T23:03:11","slug":"tortiglioni-with-sausage-ragu","status":"publish","type":"post","link":"http:\/\/www.thehicksons.ca\/?p=29","title":{"rendered":"Tortiglioni with Sausage Ragu"},"content":{"rendered":"\n<ul class=\"wp-block-list\"><li>1 can whole tomatoes (or diced)<\/li><li>1 tbsp olive oil<\/li><li>1 lb sweet \/ mild Italian sausage, removed from casing and crumbled<\/li><li>1 medium onion, finely chopped<\/li><li>2 cloves garlic, finely chopped<\/li><li>1 bay leaf<\/li><li>1 cup dry, fruity red wine<\/li><li>1\/4 tsp ground nutmeg<\/li><li>1\/4 cup heavy cream<\/li><li>1 lb dried tortiglioni (can use penne or rigatoni)<\/li><li>salt and pepper to taste<\/li><li>1\/4 cup parmigiano<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Add tomatoes to a large bowl and crush (remove any skin or hard cores)<\/li><li>Add olive oil and sausage to a large saute pan on med-high heat, break apart with a spatula and cook until raw colour is gone.<\/li><li>Add onion, reduce heat to medium and cook until onion is soft. Add garlic and bay leaf.<\/li><li>Pour in wine and deglaze pan. Turn heat to med-high and cook until the majority of the liquid is gone.<\/li><li>Add tomatoes. When sauce starts to bubble, reduce heat to maintain a gentle simmer and cook about 1 hour.<\/li><li>Add nutmeg, salt and pepper and cream. Keep warm over low heat.<\/li><li>Cook pasta according to directions and then add to sauce. Finish with cheese.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>1 can whole tomatoes (or diced) 1 tbsp olive oil 1 lb sweet \/ mild Italian sausage, removed from casing and crumbled 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 bay leaf 1 cup dry, fruity red wine 1\/4 tsp ground nutmeg 1\/4 cup heavy cream 1 lb dried tortiglioni (can use penne or rigatoni) salt and pepper to taste 1\/4 cup parmigiano Add tomatoes to a large bowl and crush (remove any skin or hard cores)&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"http:\/\/www.thehicksons.ca\/?p=29\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-29","post","type-post","status-publish","format-standard","hentry","category-italian-inspired"],"_links":{"self":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/29","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29"}],"version-history":[{"count":0,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/29\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}