"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta, Sausage, Bean Ragout Recipe

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This recipe for Pasta, Sausage, Bean Ragout, by , is from Phyllis Giles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Traina Giles
Added: Tuesday, December 30, 2008


2 T. olive oil
1 large onion, diced
4 garlic cloves, minced
3/4 lb. ground beef (15 percent fat)
3 spicy Italian sausages, casings removed
1 14 oz. cans diced tomatoes in juice with garlic, oregano, and basil
1 14 oz. cans low -slat chicken broth
1 15 oz. can cannellini (white kidney beans), drained
1 1/2 c. chopped fresh basil, divided
2 t. dried oregano
1/4 t. dried crushed red pepper
1/2 c. small elbow macaroni
1 6 oz. bag baby spinach leaves
1/3 c. grated Romano cheese
Additional grated Romano cheese

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and saute 6 minutes. Add beef and sausage and saute until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 c. 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 c. cheese and remaining 1/2 c. basil. Season ragout with salt and pepper; ladle into bowls.




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