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"Those who forget the pasta are condemned to reheat it."--Unknown

Pasta, Sausage and Bean Ragout Recipe

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This recipe for Pasta, Sausage and Bean Ragout is from Nielsen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
1 lg. onion, diced
4 garlic cloves, minced
1/4 lb. ground beef (15% fat)
3 spicy italian sausages, casings removed
2-14.5 oz. cans diced tomatoes in juice with garlic, oregano and basil
2-14 oz. cans low-salt chicken broth
15 oz. can cannellini (white kidney beans), drained
1 1/2 c. chopped fresh basil, divided
2 tsp. dried oregano
1/4 tsp. dried crushed red pepper
1/2 c. small elbow macaroni
6 oz. bag baby spinach leaves
1/3 c. grated Romano cheese
additional Romano cheese, grated (optional)
Directions:
Directions:
1. 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.
2. Add tomatoes with juice, broth, beans, 1 c. basil, oregano, and dried crushed red pepper.
3. Simmer for 15 minutes to blend flavors, stiffing occasionally. Add pasta and cook until tender but still firm to bite, about 15 minutes.
4. Add spinach and cook just until wilted, stiffing occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil.
5. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.
Personal Notes:
Personal Notes:
Any unused portion can be stored in the refrigerator and reheated for excellent leftovers.

 

 

 

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