So, about this ragout. Well, what’s not to love? It’s thick, rich, and meaty. Not only does it have ground beef, but also italian sausage and crimini mushrooms! Serve with pasta, gnocchi, or spaghetti squash and a sprinkle of freshly grated parmesan.
Total Time
1hr 30min
4.7
7 Ratings
Author: Garlic & Zest
Servings:
8
Ingredients
•
1
lb
Italian Sausage Links
•
1
lb
Extra Lean Ground Beef
•
1
Medium
Onion
, chopped
•
1
Tbsp
Olive Oil
•
2
Bay Leaves
•
1
tsp
Dried Basil
•
1
tsp
Dried Oregano
•
1/4
tsp
Crushed Red Pepper Flakes
•
4
cups
Marinara Sauce
•
to taste
Ground Black Pepper
•
to taste
Salt
•
3
cups
Baby Bella Mushrooms
, sliced, rinsed
or White Mushrooms
•
to taste
Parmesan Cheese
Cooking Instructions
1.
Chop the Onion (1). Remove casings from the Italian Sausage Links (1 lb). Brush off and slice the Baby Bella Mushrooms (3 cups)
2.
In a dutch oven, heat Olive Oil (1 Tbsp) over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent. Add Italian sausage and Extra Lean Ground Beef (1 lb) and break meat apart using a wooden spoon or fork.
3.
Cook until the meat is browned. Remove any excess fat from the browned meat and discard. Add Bay Leaves (2), Dried Basil (1 tsp), Dried Oregano (1 tsp), Crushed Red Pepper Flakes (1/4 tsp), and Marinara Sauce (4 cups). Stir to combine.
4.
When the mixture starts to bubble, put the lid on the pot, slightly askew. Turn the heat down to a simmer. Let the sauce cook and thicken, about 45 minutes. Taste the sauce, and season with Salt (to taste) and Ground Black Pepper (to taste) as needed.
5.
Add sliced baby bella mushrooms to the sauce, stir to combine. Replace the lid on the pot, and simmer for an additional 30 minutes. Serve over pasta, gnocchi, or spaghetti squash with freshly grated Parmesan Cheese (to taste).
Nutrition Per Serving
CALORIES
318
FAT
17.3 g
PROTEIN
27.4 g
CARBS
12.2 g
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