Italian Ragu

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

11cup chopped onion
11celery rib, chopped
11carrot, chopped
33cloves garlic
22Tbsp. olive oil
121/2lb. ground sirloin
121/2lb. bulk hot Italian sausage
11Tbsp. tomato paste
141/4cup dry red wine
343/4cup low-sodium chicken broth
11can crushed tomatoes (14 oz.)
11tsp. 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.

Nutrition Information
Per serving: 340 cal; 20g total fat (5g sat); 72mg chol; 526mg sodium; 15g carb; 4g fiber; 23g protein

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