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Lunch / Dinner

Italian Ragu

Ragu [rah-GOO] is a meat-based sauce that contains ground beef, tomatoes, carrots, celery, and onions. This recipe doesn’t stray too far from the original, but it also has the addition of Italian sausage.

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Ingredients

For ragu, it's necessary to mince the vegetables so that they dissolve into the sauce and add flavor rather than texture.

Instructions

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.

To make a quick and easy job of mincing the onion, celery, carrot, and garlic, use a food processor.

To make a quick and easy job of mincing the onion, celery, carrot, and garlic, use a food processor.

Brown the meat in a large pan, then add the vegetables — they'll soak up the flavor from the drippings.

Brown the meat in a large pan, then add the vegetables — they'll soak up the flavor from the drippings.

Using red wine to deglaze the pan adds lots of color and flavor to the sirloin and sausage.

Using red wine to deglaze the pan adds lots of color and flavor to the sirloin and sausage.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download