March 23, 2021
Rated 5.0 stars by 1 users
We Love Sausage
Marina's Kitchen
When I get home from a long day on the road, I love making a recipe that is stick-to your-bones delicious. I add the red wine to give the chili more depth of flavor. Using homemade chicken stock also gives the chili a really good flavor.
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 pound lean ground beef
1.5 jars of Marina’s Tomato Sauce
2-3 cups of homemade chicken stock
1 15-ounce can cannellini (white kidney beans), rinsed and drained
1½ C chopped fresh basil, reserve ½ C for garnish
¼ tsp dried crushed red pepper
1 6-ounce bag baby spinach leaves
⅓ cup grated Romano cheese
3-4 Sweet Italian Sausages (Casings removed)
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 a wooden spoon, about 5 minutes.
Add the wine and cook until evaporated
Add tomato sauce, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
Simmer 15 minutes to blend flavors, stirring occasionally.
Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
If you would like the spinach to remain uncooked, then add a layer of it to your serving bowls, then ladle the ragout over it.
Mix in ⅓ cup cheese.
Season with salt and pepper.
Garnish with cheese and basil.
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