For ragu, it's necessary to mince the vegetables so that they dissolve into the sauce and add flavor rather than texture.
Makes: 4 servings; Total time: 30 minutes
|1||cup chopped onion1 cup|
|1||celery rib, chopped1 celery|
|1||carrot, chopped1 carrot,|
|3||cloves garlic3 cloves|
|2||Tbsp. olive oil2 Tbsp.|
|1⁄2||lb. ground sirloin1⁄2 lb.|
|1⁄2||lb. bulk hot Italian sausage1⁄2 lb.|
|1||Tbsp. tomato paste1 Tbsp.|
|1⁄4||cup dry red wine1⁄4 cup|
|3⁄4||cup low-sodium chicken broth3⁄4 cup|
|1||can crushed tomatoes (14 oz.)1 can|
|1||tsp. each dried basil and dried oregano1 tsp.|
Mince onion, celery, carrot, and garlic in a food processor; set aside.
Heat oil in a large sauté pan over medium-high. Add sirloin and sausage to pan and sauté until brown. Add minced onion, celery, carrot, and garlic to pan; sauté 2–3 minutes.
Stir in tomato paste and cook 1 minute. Stir in red wine and cook 1 minute. Add broth, tomatoes, basil, and oregano; reduce heat to a simmer and cook 15 minutes. Serve over Creamy Polenta.
Per serving: 340 cal; 20g total fat (5g sat); 72mg chol; 526mg sodium; 15g carb; 4g fiber; 23g protein
To make a quick and easy job of mincing the onion, celery, carrot, and garlic, use a food processor.
Brown the meat in a large pan, then add the vegetables — they'll soak up the flavor from the drippings.
Using red wine to deglaze the pan adds lots of color and flavor to the sirloin and sausage.