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

1cup chopped onion1 cup
1celery rib, chopped1 celery
1carrot, chopped1 carrot,
3cloves garlic3 cloves
2Tbsp. olive oil2 Tbsp.
12lb. ground sirloin12 lb.
12lb. bulk hot Italian sausage12 lb.
1Tbsp. tomato paste1 Tbsp.
14cup dry red wine14 cup
34cup low-sodium chicken broth34 cup
1can crushed tomatoes (14 oz.)1 can
1tsp. 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.

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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