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 saut=E9 6 minutes. Add beef and sausage and saut=E9 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!

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=3D=3D=3D=3D=3D=3Do

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!

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
````````````

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.