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- Pasta, Sausage and Bean
Ragout
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- Ingredients:
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- 2 tablespoons virgin olive oil
1 large onion, diced
4 garlic cloves, minced
3/4 pound ground beef (15 percent fat)
3 spicy Italian sausages, casings removed
2 14 1/2-ounce cans diced tomatoes in juice with garlic,
oregano and basil
2 14-ounce cans low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
1 1/2 cups chopped fresh basil, divided
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup small elbow macaroni
1 6-ounce bag baby spinach leaves
1/3 cup grated Romano cheese
Additional grated Romano cheese
Directions:
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- Heat oil in heavy large pot over medium-high
heat. Add onion and garlic and sauté 6 minutes.
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- Add beef and
sausage and sauté until brown, breaking up meats with back of
fork, about 5 minutes.
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- Add tomatoes with juice, broth, beans, 1 cup
basil, oregano and dried crushed red pepper. Simmer 15
minutes to blend flavors, stirring occasionally.
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- Add pasta and cook until tender but still
firm to bite, about 15 more minutes.
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- Add spinach and cook just
until wilted, stirring occasionally, about 4 minutes. Mix in
1/3 cup cheese and remaining 1/2 cup basil.
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- Season ragout with salt and pepper; ladle
into bowls. Serve, passing additional cheese separately.
Serves 6.
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- That's it!
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