1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 teaspoons chopped fresh oregano
How to Make It
Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes, stirring to crumble. Remove sausage from pan. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low, and simmer 8 minutes or until slightly thickened. Stir in cooked sausage and oregano.
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I liked this recipe! It was nice to try something different. I meant to pick up polenta, but completely forgot it at the bottom of my shopping list. I ate it on it's own with some baguette and asparagus, and it was still a great meal!
Made ragout in the morning, reheated & added oregano in the evening. Followed recipe except increased pepper flakes to ¼tsp. Served with the recommended polenta & CL's oven-roasted garlic broccolini. Hearty supper on a cold & rainy night.
I wanted to like this more but to me it was just okay. It tasted like the burger/kidney bean/tomato "goulash" my mom used to make -- minus the macaroni and with a little Italian twist. It tasted fine, but I could have made the goulash without nearly as many ingredients or bother. I used turkey Italian sausage and frozen diced tomatoes from last summer's garden and let it cook down to a nice thick stew.I served it with fried polenta cakes (with hint of asiago) which elevated it a bit and made me enjoy it more. My husband feared something as radical as polenta on his plate so he got the full goulash treatment, this served over macaroni. We ate it, liked it well enough, but in all likelihood, won't be trying it again.
Made this twice in one week! The family loved it! Even my 10 yo who can be picky about spicy heat. It was just enough heat for flavor without being uncomfortable for young mouths. You use only 2 sausages from a 12oz package. Definitely a go to recipe now.