Lunch / Dinner
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.
For ragu, it's necessary to mince the vegetables so that they dissolve into the sauce and add flavor rather than texture.
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.
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.
% Daily Value*
Total Fat 20g 30%
Saturated Fat 5g 25%
Cholesterol 72mg 24%
Sodium 526mg 21%
Carbs 15g 5%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.