Ragú is a classic homemade meat sauce that is a staple in most homes in Italy. Carrots, onions and celery are essential- celery leaves can also be added for extra flavor. Once chopped, celery leaves can be very versatile.
Makes 7.5 cups sauce; Serves 7
- 1 pound Italian sausage, ground
- 3 carrots, thinly sliced
- 2 celery stalks and leaves, chopped
- 1 onion, finely chopped
- 3 garlic cloves, diced
- 1 (28 ounce) can no salt added crushed tomatoes, undrained
- 1 cup reduced sodium chicken broth
- 3 tablespoons tomato paste
- 3/4 teaspoon dried oregano or basil
- 1/2 teaspoon pepper
- 1 (15.8 ounce) can great northern beans, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1/2 (16 ounce) package whole grain spaghetti for serving
- In a large stockpot or Dutch oven over medium heat, cook sausage for about 5 minutes, using a spatula or a spoon to break meat into small pieces as it cooks. Drain excess fat.
- Add carrots, celery, onion and garlic to sausage. Cook for 5 to 6 minutes, stirring often.
- Add tomatoes, broth, tomato paste, oregano and pepper. Return to a simmer and cook for 5 minutes. Reduce heat to low and stir in beans and lemon juice. Simmer for 10 minutes.
- While ragú is simmering, cook whole grain spaghetti according to package directions. Drain.
- Divide the pasta and sauce evenly in bowls. Enjoy!
- Extra servings can be frozen for up to 3 months.
- Lean ground turkey can be substituted for the sausage for a reduced fat version.
- This recipe doubles nicely to feed a crowd or to make sure you have plenty of leftovers for another meal!
Nutrition facts panel for the White Bean and Sausage Ragú