TUSCAN SAUSAGE RAGU
A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.
Provided by TerryWilson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 6h35m
Yield 10
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
- Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.
Nutrition Facts : Calories 370 calories, Carbohydrate 11.8 g, Cholesterol 74.9 mg, Fat 28.3 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 11.7 g, Sodium 1241.3 mg, Sugar 6.4 g
MINESTRONE WITH ITALIAN SAUSAGE
I make this zippy, satisfying soup all the time, and it's my dad's favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. -Linda Reis Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 11 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.
Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.
FENNEL AND SAUSAGE RAGU OVER PASTA
This ragu would also be excellent served over instant polenta instead of pasta.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
- While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.
CIRCLE-AROUND SAUSAGE MINESTRONE #RAGU
Ragú® Recipe Contest Entry. Whether you are circling around the fire, the table or the kitchen counter this hearty, brisk Italian-style soup is a family pleaser. Rounds of sweet Italian sausage are simmered with rounds of carrots, potatoes and garbanzo beans in a chunky tomato, onion and garlic broth courtesy of Ragu! For an extra punch of flavor, the soup is topped with a zingy dollop of arugula pesto that can be stirred in as you enjoy. (Save the jar to rinse out and store any leftover soup!)
Provided by vcallag
Categories Sauces
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the 2 teaspoons of oil over medium heat in a large deep skillet. Add the sausages to the pan and cook, covered, for 10 minutes; shake the pan occasionally to turn the sausages.
- Remove the sausages from the pan and carve into 1/4 inch thick rounds.
- Stir the carrots, celery, shallot and potatoes into the pan used to cook the sausage; season lightly with the salt and cook, stirring occasionally, for 2 minutes. Return the sausage to the pan.
- Pour in the Ragu sauce, then fill the jar with water and stir that into the pan; bring to a boil, then reduce heat to medium low and simmer, covered, for 12-13 minutes or until potatoes are tender.
- Stir in the garbanzo beans and cook for an additional 5 minutes until heated through.
- Meanwhile, in the bowl of a small food processor, combine the arugula, pine nuts, salt and garlic powder; pulse to combine well. With the motor of the processor running, slowly add the olive oil until the mixture is combined.
- To serve, spoon the soup into 4 serving bowls. Top each with a generous dollop of arugula pesto and serve immediately.
Nutrition Facts : Calories 732.8, Fat 36.1, SaturatedFat 9.7, Cholesterol 47.3, Sodium 2326.2, Carbohydrate 77.1, Fiber 10.7, Sugar 4.9, Protein 26.5
SIMPLE SAUSAGE MINESTRONE
Chock-full of veggies, this chunky soup is nearly a meal in itself, says Regina Cook of Crowley, Texas. "I got the recipe from my parents, who made it for years. Now my friends ask to come over whenever I make it," she adds.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, saute sausage, onion and garlic for 3 minutes. Stir in the carrot and celery. Cook and stir 2 minutes longer or until sausage is lightly browned; drain., Stir in the broth, tomatoes, tomato juice, zucchini and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the beans and macaroni; heat through. Sprinkle with Parmesan cheese and bacon.
Nutrition Facts : Calories 277 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1194mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 6g fiber), Protein 16g protein.
SAUSAGE TORTTELLINI BLACK BEAN #RAGU
Make and share this Sausage Torttellini Black Bean #Ragu recipe from Food.com.
Provided by James E Gracheck Do
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large sauce pan brown the Italian sausage, add the black beans and Ragu sauce, cover and let simmer for 15 minutes to meld the flavors. Add the tortellini and let warm for 5 minutes. Spoon into a serving bowl and top with sliced avacado.
- Serve with toasted Italian bread rubbed with garlic.
Nutrition Facts : Calories 588.3, Fat 40.2, SaturatedFat 12.3, Cholesterol 64.7, Sodium 1374.9, Carbohydrate 28.2, Fiber 10.8, Sugar 1.4, Protein 29.7
SAUSAGE MINESTRONE
Bulk out this chunky vegetable soup with hearty sausage and cannellini beans, then serve with our tapenade ciabatta toasts
Provided by Good Food team
Categories Lunch
Time 1h
Number Of Ingredients 14
Steps:
- Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side.
- Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3½ cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (see 'goes well with') to float, and a drizzle more olive oil, if you like.
Nutrition Facts : Calories 393 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.4 milligram of sodium
FENNEL AND SAUSAGE RAGù OVER PASTA
Steps:
- Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Sauté fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
- While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.
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