Sausage and Cannellini Bean Ragu

Name: Sausage and Cannellini Bean Ragu
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 3 tablespoon olive oil; 1 pound Italian sausage (casings removed); 1 yellow onion (large, chopped); 5 clove garlic (minced); 0.5 cup dry red wine; 1 can crushed tomatoes; 1 can cannellini beans (rinsed and drained); 1 teaspoon dried oregano; 0.5 teaspoon red pepper flakes; 1 cup chicken broth; 1 pound pasta; 8 ounce baguette; 3 tablespoon unsalted butter (softened); 1 tablespoon fresh parsley (chopped); 5 ounce mixed greens; 1 tablespoon red wine vinegar; 1.5 teaspoon kosher salt; 0.75 teaspoon black pepper; 0.5 cup grated Parmesan cheese

A rich and robust Italian ragu featuring savory Italian sausage, tender cannellini beans, and aromatic herbs in a rustic tomato sauce. Served generously over your favorite pasta with crisp garlic bread and a fresh green salad for a delightful Sunday feast.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 5
Cuisine: Italian
Difficulty: Medium
Cost: $4.09/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3 tablespoon olive oil
1 pound Italian sausage (casings removed)
1 yellow onion (large, chopped)
5 clove garlic (minced)
0.5 cup dry red wine
1 can crushed tomatoes
1 can cannellini beans (rinsed and drained)
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes
1 cup chicken broth
1 pound pasta
8 ounce baguette
3 tablespoon unsalted butter (softened)
1 tablespoon fresh parsley (chopped)
5 ounce mixed greens
1 tablespoon red wine vinegar
1.5 teaspoon kosher salt
0.75 teaspoon black pepper
0.5 cup grated Parmesan cheese

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add Italian sausage, casing removed, and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Remove sausage with a slotted spoon and set aside, reserving some drippings in the pot.
Add chopped yellow onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. If using, pour in 1/2 cup dry red wine and deglaze the pot, scraping up any browned bits. Cook until the wine has mostly evaporated.
Stir in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can cannellini beans, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes (if using), and 1 cup chicken broth. Bring to a simmer, then return the cooked sausage to the pot. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally, allowing flavors to meld. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, or to taste.
While the ragu simmers, prepare the pasta. Cook 1 pound pasta according to package directions in salted boiling water until al dente. Drain well.
Make the garlic bread. Preheat oven to 400°F. In a small bowl, combine 3 tablespoons softened unsalted butter, 2 cloves minced garlic, and 1 tablespoon chopped fresh parsley. Slice 8 ounces baguette lengthwise, spread garlic butter evenly, and bake for 8-10 minutes, or until golden and fragrant.
Prepare the green salad. In a large bowl, toss 5 ounces mixed greens or arugula with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Serve the Hearty Sausage and Cannellini Bean Ragu over the cooked pasta, with garlic bread and a simple green salad on the side. Garnish with grated Parmesan cheese if desired.

Notes

For a thicker sauce, you can remove about 1/2 cup of the beans, mash them, and stir them back into the ragu. Adjust red pepper flakes for desired spice level.

Nutrition (per serving)

Calories: 910
Protein: 50.1 g
Carbohydrates: 96.5 g
Fat: 38.2 g
Fiber: 15.3 g
Sodium: 1280 mg
Saturated Fat: 12.5 g
Sugar: 9.5 g
Cholesterol: 75 mg