Sausage Ragout with Egg Noodles

Recipe Brought to you by FoodFit

This recipe serves: 8
Preparation time: 20 minutes
Cooking time: 45 minutes

2 tablespoons olive oil
3 pounds veal sausages, cut into one-inch slices
6 stalks celery, diced into large pieces
2 cups water
12 whole garlic cloves, unpeeled
1 pound plum tomatoes, roughly chopped
1 cup chicken stock
1 cup tomato puree
1/2 cup, plus 2 tablespoons chopped parsley
1/4 cup chopped dill
salt and pepper, to taste
2 pounds yolk-free egg noodles

Heat the olive oil in a large skillet over medium-high heat. Add the
sausage slices and cook until brown on all sides, about 5 minutes.
Transfer the browned sausage to a large saucepan. Add the celery to the
skillet and saute until tender, about 5 minutes. Add the celery to the
sausage. Meanwhile, bring the water to a boil in a small saucepan and add
the garlic cloves. Simmer for 5 minutes and drain. Rinse the garlic under
cold water. Slip the peels off the garlic and add them to the sausage
mixture. Add the tomatoes, broth, tomato puree, 1/2 cup of the parsley and
dill to the sausage mixture. Season with salt and pepper to taste. Bring
to a simmer over medium heat, cover and simmer for 10 minutes. Uncover and
stir, simmer until tender, about 20 minutes. Taste and adjust the
seasoning. Meanwhile, cook the noodles in a large saucepan of salted
boiling water until al dente, about 8 minutes. Divide the noodles between
eight plates or bowls. Serve the ragout over the noodles with the chopped
parsley as a garnish.


Nutrition Facts Serving Size: 1 cup Calories 680 Total Fat 23 g Saturated
Fat 6 g Protein 44 g Total Carbohydrate 71 g Dietary Fiber 3 g Sodium 1346
mg Percent Calories from Fat 31% Percent Calories from Protein 26% Protein
Calories from Carbohydrate 42%


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