Baked Sausage And Garbanzo Bean Rollups Ragu Recipes

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OVEN BAKED SAUSAGE RAGU - JAMIE OLIVER



Oven Baked Sausage Ragu - Jamie Oliver image

Make and share this Oven Baked Sausage Ragu - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1/4 lb pancetta
2 lbs heirloom tomatoes, cored
5 fresh bay leaves or 2 dried bay leaves
2 tablespoons fresh oregano
1 tablespoon fresh rosemary
1 lb sausage
1 tablespoon olive oil
5 -6 garlic cloves

Steps:

  • Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs.
  • Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart.
  • Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice.
  • Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.

Nutrition Facts : Calories 501, Fat 43.2, SaturatedFat 12.6, Cholesterol 65.8, Sodium 1046.4, Carbohydrate 13.2, Fiber 3.1, Sugar 6, Protein 15.9

PASTA, SAUSAGE, AND BEAN RAGOûT



Pasta, Sausage, and Bean Ragoût image

Provided by Toni Cascio

Categories     Soup/Stew     Bean     Pasta     Tomato     Sauté     Parmesan     Basil     Ground Beef     Sausage     Spinach     Fall     Bon Appétit     Massachusetts

Yield Makes 6 main-course servings

Number Of Ingredients 15

2 tablespoons 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

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

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