This ragu is as hearty as a meaty tomato sauce without the expense and heaviness of a traditional ragu. A batch of this is probably enough for four people, served with grated Romano or Parmesan over pasta, polenta, or grits.
Total Time
35min
5.0
3 Ratings
Author: Leanne Brown
Servings:
2
Ingredients
•
1
Tbsp
Butter
or Vegetable Oil
•
1
Onion
•
3
cloves
Garlic
•
1
Tbsp
Jalapeño Peppers
•
8
oz
Mexican Chorizo
•
1 1/2
cups
Lima Beans
or Navy Beans, Cannelini Beans
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1 1/2
cups
Canned Tomato Purée
or Pureed Fresh Tomatoes
•
1
pckg
Pasta
or Polenta
Cooking Instructions
1.
Chop the Onion (1). Finely chop the Garlic (3 cloves) and Jalapeño Peppers (1 Tbsp). Remove the casings from the Mexican Chorizo (8 oz).
2.
Melt the Butter (1 Tbsp) a pan over medium heat and swirl it to coat the pan.
3.
Add the chopped onion and cook until it turns translucent.
4.
Toss in the garlic, jalapeño, and chorizo. Then sauté for about a minute.
5.
Add the Canned Tomato Purée (1 1/2 cups) and Lima Beans (1 1/2 cups) then simmer until the sauce is thick and the sausage is cooked, about 5 minutes on medium heat. Taste and add Salt (to taste) and Ground Black Pepper (to taste) as needed.
6.
While the sauce cooks, prepare the Pasta (1 pckg) according to package's instructions.
7.
Serve pasta with sauce on top. Enjoy!
Author's Notes
This recipe yields 3 cups of ragu.
Nutrition Per Serving
CALORIES
1504
FAT
11.6 g
PROTEIN
82.2 g
CARBS
271.2 g
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