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
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.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed in the United States.
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