Pasta, Sausage, and Bean Ragout 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 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. ——————— My notes: This recipe is more of a soup than a pasta. I used 2 cups of pasta (4x) and a full 32oz of chicken broth. I didn’t have any sausage around, so I doubled the beef and added extra crushed red pepper. Also, there wasn’t fresh basil at the market, so I used 2 tablespoons of dried basil instead. Lastly, right before serving, I added 2x the grated Romano cheese and half a stick of butter (serve once the butter is melted and mixed in).

by caterpillarcowboy

Pasta, Sausage, and Bean Ragout

  • 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

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.

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My notes: This recipe is more of a soup than a pasta. I used 2 cups of pasta (4x) and a full 32oz of chicken broth. I didn’t have any sausage around, so I doubled the beef and added extra crushed red pepper. Also, there wasn’t fresh basil at the market, so I used 2 tablespoons of dried basil instead. Lastly, right before serving, I added 2x the grated Romano cheese and half a stick of butter (serve once the butter is melted and mixed in).

2 years ago
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