MMMM! This sounds very good and a definate must try! I think I'll
stick with all italian sausage, though.... substituting mild for the
ground beef.

sf
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On 11 Apr 2005 07:12:11 -0700, CookiesFromItaly.com wrote:

> Pasta, Sausage and Bean Ragout
>
> Ingredients:
>
> 2 tablespoons olive oil
> 1 large onion, diced
> 4 garlic cloves, minced
> 3/4 pound ground beef (15 percent fat)
> 3 spicy Italian sausages, casings removed
> 2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and
> basil
> 2 14-ounce cans low-salt chicken broth
> 1 15-ounce can cannellini (white kidney beans), drained
> 1 1/2 cups chopped fresh basil, divided
> 2 teaspoons dried oregano
> 1/4 teaspoon dried crushed red pepper
> 1/2 cup small elbow macaroni
> 1 6-ounce bag baby spinach leaves
> 1/3 cup grated Romano cheese
> Additional grated Romano cheese
>
> Directions:
>
> 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. Serves 6.
>
> That's it!
>
> o==============================o
>
> http://www.CookiesFromItaly.com
>
> Italian gourmet almond, fig, pistachio and sesame cookies baked and
> shipped from our bakery in Italy to you; all natural, fresh, and baked
> to order. Great Italian recipes!




Practice safe eating. Always use condiments.