Sausage And Bean Ragout Recipes

Steps:

• Heat a large nonstick skillet with high sides over medium-high heat. Coat pan with cooking spray.
• If you prefer crumbled sausage, remove casings. Add sausage and onion to pan, and cook 4 minutes or until sausage browns, stirring to crumble.
• If you prefer sausage slices, cook whole sausages in a little water until almost firm. Slice sausages and return to pan with onion and cook until onion is lightly browned and no pink remains in sausage.
• Stir in potatoes, wine, garlic, beans and chicken broth; return to simmer. Cover and cook 7 minutes.
• Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally.
• Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onion and garlic powder and sauté 6-10 minutes.
• Add sausage and sauté until brown, breaking up large chunks with back of fork, about 5 minutes.
• Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
• Simmer/boil 15 minutes to blend flavors, stirring occasionally.
• Add dried pasta and cook until tender but still firm to bite, about 15 more minutes.
• Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
• Mix in 1/3 cup cheese and remaining 1/2 cup basil.
• Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

Steps:

• 1. Cut sausage into small pieces. Heat a table spoon of olive oil in a large wide rimmed skillet and cook sausage stirring for about 6-8 minutes until browned. Add garbanzo beans, chopped cilantro and breadcrumbs and cook and stir this mixture for 2 minutes. Add Ragu pasta sauce and scrape up all the brown bits with a wooden spoon. Cook stirring until all the liquid evaporates, for about 5 minutes.
• 2. Mix the filling with toasted pine nuts and grind it up in a food processor. Salt and pepper to taste. Set the filling aside to cool.
• 3. Dough: combine all the ingredients in one bowl and mix with a wooden spoon until it comes together. Transfer the dough on a well floured surface and knead it for about 10 minutes until it becomes smooth and elastice. Brush the dough with oil and put in plastic wrap to rest for about 20 minutes.
• 4. Roll out the dough on a well floured board as thin as possible, to about 1/4 of an inch thickness. With a round shape cutter cut out 5 inch circles. Put about 1 table spoon of filling in the center of each circle and roll it up like a tortilla, tightly pinching the sides and edges.
• 5. Preheat the oven to 400 degrees F. Line a large baking tray with foil paper and spray with cooking spray. Place rollups on the tray and bake for 20-25 minutes until golden brown.

Steps:

• Directions:.
• Slice the cooked Italian sausage ¼", dice the bacon ¼", chop the onion and celery ½", mince the garlic.
• Heat the olive oil (1) in a Dutch oven, preferably cast iron, over medium-high heat. Add the bacon, sausage, cook until brown, about 10 minutes. Add the onion, celery, garlic, and Creole seasoning, cook until the vegetables are tender about 7 minutes.
• Add the Cannellini Beans.
• Crush the tomatoes with your hands over the contents of the Dutch oven before adding them to the pot. Add the bay leaves, Worcestershire, thyme, and green onions. Add one 24 oz jar of Ragú® Spicy Italian Style sauce. Simmer 15 to 20 minutes.
• Combine the Breadcrumbs, Parmesan, thyme leaves, olive oil, and salt and pepper to taste, to make the crumb topping. Set aside.
• Add shrimp to Dutch oven, and cook until pink, 5 to 7 minutes, don't overcook. Top with crumb topping mixture. Place under broiler and cook until lightly golden, 2 to 3 minutes.