So, last week, I canned tomatoes for the first time in probably 2 decades. I tried to can 6 quarts. Five worked beautifully and one failed spectacularly. So, this week, I needed to use that quart. I decided that since I have a really nice looking spaghetti squash, I would make a ragu. This one with sausage and cannellini beans. I started it in a skillet and then transferred it to my crockpot to cook while I was out shopping with John. Love having things like this cooking in the crockpot because it makes the house smell heavenly!
Sausage, White Bean and Tomato Ragu
- 12 oz sweet Italian sausage**
- 1 large onion*, diced
- 1 Tbsp olive oil
- 2 Tbsp tomato paste
- 3 cloves roasted garlic, minced
- 1 cup chianti
- 3/4 cup chicken stock
- 1 quart tomatoes*, undrained
- 2 (15-oz) cans cannellini beans, drained & rinsed
- 1 Tbsp dried Italian seasoning
- Salt & Pepper, to taste
Heat a large skillet over medium-high heat. Add sausage and cook, breaking up, for about 3 minutes. Remove sausage from skillet and set aside. Add olive oil to pan and then saute onions about 3 minutes. Add tomato paste and garlic; cook for about 1 minute. Add wine to pan to deglaze; make sure to scrape the brown bits from the pan. Add the rest of the ingredients. Pour all into a crockpot and cook, covered, on LOW for 4-5 hours. Then open lid and allow to cook for 2 more hours to thicken. Serve over pasta, rice or spaghetti squash.
*Farmers market ingredients
**CSA ingredients
