sausage and mushroom ragout
This is pure comfort food. I don’t make it often, because it’s full of things that are on my “eat sparingly” list — but lists be damned! Sometimes, you have to give in to your cravings and a a plate of warm spaghetti with this meaty, savory ragout is just the thing to satisfy mine, right now.
Emily is off at college and it’s just me and my better-half. This is actually the best time for us to shake off our bad habits and go all mind-body-soul – working out six days a week, eating all manner of plant-life, while eschewing meat, dairy, carbs and sweets. So why aren’t we? It must be a “reverse-nesting” thing. Almost like we’re trying to recreate those moments when she was home by making some of her favorite dishes.
It’s going to have to stop, but not this week. Because now we have a vat of this sauce. Can toasty-cheesy garlic bread be far off? Doubtful.
So, about this ragout. Well, what’s not to love? It’s thick, rich and meaty. Not only does it have ground beef, but also italian sausage and crimini mushrooms! I posted a recipe for a homemade marinara sauce a few months back. The recipe makes copious amounts of sauce and invariably, I end up freezing some. So I pulled a container out of it’s hibernation and used four cups for this ragout.
If you don’t have the time, or inkling to make your own marinara from scratch, pick up a good quality jarred version (no snarky comments from me, promise).
mushroom and sausage ragout
- 1 pound italian sausage casings removed
- 1 pound extra lean ground beef
- 1 medium onion chopped
- 1 tablespoon olive oil
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 4 cups marinara sauce can be store bought or use my homemade recipe - link included
- salt and pepper to taste
- 1/2 pound baby bella or white mushrooms brushed of any grit, sliced
In a dutch oven, heat olive oil over medium heat. Add onions and sauté for 3 to 4 minutes, until translucent. Add sausage and ground beef and using the back of a wooden spoon or fork, break apart the meat. Cook until the meat is browned. Spoon any excess fat from the browned sausage and beef and discard.
Add bay leaves, basil, oregano and marinara sauce, stir to combine. (Note, if you are using red pepper flakes, add them at this step.) When the mixture starts to bubble, put the lid on the pot, slightly askew, turn the heat down to simmer and let the sauce cook and thicken, about 45 minutes. Taste the sauce, for seasonings, adding salt or pepper if needed.
Add sliced mushrooms to the sauce, stir to combine. Replace the lid on the pot and simmer for an additional 30 minutes.
Serve over pasta, gnocchi or spaghetti squash with freshly grated parmesan cheese.