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||1cup chopped onion|
|1||1celery rib, chopped|
|2||2Tbsp. olive oil|
|1⁄2||1/2lb. ground sirloin|
|1⁄2||1/2lb. bulk hot Italian sausage|
|1||1Tbsp. tomato paste|
|1⁄4||1/4cup dry red wine|
|3⁄4||3/4cup low-sodium chicken broth|
|1||1can crushed tomatoes (14 oz.)|
|1||1tsp. each dried basil and dried oregano|
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.