Italian Spaghetti Sauce Mushrooms and Beef Sausage
I originally posted this Sausage and Mushroom Ragout recipe 3 years ago — not long after my daughter left to start her freshman year of college. I think I was having withdrawals from not having her around anymore and was looking for anything to soothe my "missing Emily ache". Pasta with a meaty sauce is definitely an appropriate relieve.
Fast forwards and my daughter is beginning her Senior year. Again, I'k getting that familiar lump in my pharynx and heaviness in my chest. She'due south my just kid — and not so much of a kid anymore. Though we've been empty nesters for three years, when she graduates from higher, I think information technology will seem more permanent. Cue the condolement food.
And so, about this ragout. Well, what's not to love? It'south thick, rich and meaty. Not only does information technology accept ground beef, only also italian sausage and mushrooms!
It also starts with what I consider to be the holy grail of marinara sauces. Six cups of marinara is about the right ratio to get with the full pound of both ground beefiness and Italian pork sausage.
If you don't have the fourth dimension, or inkling to make your ain marinara from scratch, pick upward a good quality jarred version (no snarky comments from me, hope).
During the last 20-thirty minutes of simmering, add near 3/four cup of drinkable red wine — the rest of the bottle is for enjoying with dinner, obviously!
If you lot happen to brand besides much pasta, exist sure to use the leftovers in a broiled spaghetti pie – it's a wow-zer. You'll too want to try this Instant Pot Beef Ragu for a quicker version of the traditional.
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Mushroom and Sausage Ragout
A rich, compact spaghetti sauce.
Servings 8
- ane/2 pound baby bella or white mushrooms brushed of any grit, sliced
- 3 teaspoons olive oil divided
- i medium onion chopped
- 3 large cloves garlic
- ane pound italian sausage casings removed
- one pound ground beef extra lean
- 2 bay leaves
- 1 teaspoon dried basil
- i teaspoon stale oregano
- 1/4 teaspoon reddish pepper flakes optional
- 6 cups marinara sauce can be shop bought or use my homemade recipe - link included
- 3/4 loving cup ruby-red wine
- salt and pepper to taste
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In a dutch oven, heat 1 1/2 teaspoons olive oil over medium estrus, add together mushrooms and sauté for 5-6 minutes, until softened and they've given upwards their liquid. Transfer mushrooms to a small bowl.
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Add remaining 1 i/2 teaspoons of olive oil to the pot and stir in the chopped onions. Cook 3-4 minutes until onions are softened and translucent.
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Add sausage and basis beef and garlic. Using the back of a wooden spoon or fork, break apart the meat. Melt until the meat is browned. Spoon any excess fat from the browned sausage and beef and discard.
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Add bay leaves, basil, oregano, red pepper flakes, marinara sauce and mushrooms. Stir to combine. When the mixture starts to chimera, put the lid on the pot, slightly beveled, turn the heat down to simmer and let the sauce cook and thicken, about twenty minutes.
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Add the red wine and simmer for an boosted 20-thirty minutes, stirring occasionally.
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Serve over pasta, gnocchi or spaghetti squash with freshly grated parmesan cheese.
URL to the marinara sauce: http://www.garlicandzest.com/homemade-marinara-sauce
Calories: 430 kcal | Carbohydrates: 13 g | Protein: 21 chiliad | Fat: 31 g | Saturated Fat: 11 g | Cholesterol: 83 mg | Sodium: 1419 mg | Potassium: 1043 mg | Fiber: iii g | Carbohydrate: 9 g | Vitamin A: 815 IU | Vitamin C: 15.viii mg | Calcium: 56 mg | Iron: 4.1 mg
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Source: https://www.garlicandzest.com/sausage-and-mushroom-ragout/
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