Saturday, February 04, 2012

Sausage & Bean Ragout

This is very satisfying on a winter evening!


  • 1/4 c olive oil
  • 2 lbs ground beef
  • 1 lb hot Italian pork sausage, casing removed
  • 2 large onion, chopped
  • 8 cloves garlic, minced
  • 6 c vegetable broth (or chicken broth)
  • 1/2 c chopped fresh basil leaves
  • 2 (14.5 oz) cans diced tomatoes seasoned with garlic, oregano and basil
  • 2 (16 oz) cans cannellini beans, rinsed and drained
  • 1 c uncooked elbow pasta
  • 2 (6 oz) packages fresh baby spinach leaves, washed
  • 2/3 cup grated Parmesan cheese

  1. Heat oil in saucepot over medium-high heat. Add beef, sausage and onion and cook until meats are browned, stirring to separate meat. Add garlic and cook 30 seconds.
  2. Add broth, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 minutes, stirring occasionally. Add pasta and cook until pasta is done.
  3. Add spinach and cook just until spinach is wilted, stirring occasionally. Remove from heat and stir in cheese. Serve with additional cheese.

No comments: