• Italian Sausage Ragout

    Italian Sausage Ragout is the ultimate quick and easy one-pan meal for a weeknight.

    Italian Sausage Ragout | stupideasypaleo.com

    I’m all about one-pot cooking because it’s simple and easy with minimal clean-up. Agree?

    Italian Sausage Ragout | stupideasypaleo.com

    Originally I intended to make chili, and then this recipe took on a complete mind of its own.

    Sometimes I do that and the results are often great (and once in a while, completely awful). What I ended up with was neither a stew nor a soup nor was it chili…it doesn’t have the right ingredients to call it that.

    The best approximation I’ve got is that it’s a very, very hearty meat sauce that’s chock full of veggies. No matter. If you’re looking for one-pot cooking, well, your wish is my command.

    Italian Sausage Ragout

    Preparation 10 mins 2017-03-29T00:10:00+00:00
    Cook Time 20 mins 2017-03-29T00:20:00+00:00
    Serves 6+ cups     adjust servings

    Ingredients

    • 2 Italian sausages (read labels carefully, if no clean options available, sub lean ground pork)
    • 1 lb lean ground chicken or turkey breast
    • 2 small zucchini, sliced into quarters
    • 1 large onion, sliced
    • 1 large tomato, diced
    • 15 oz can fire-roasted diced tomatoes
    • 1 cup prepared pasta sauce (again, read labels)
    • 1/2 cup sliced green or black olives
    • 1 sweet potato, peeled and diced (optional)
    • 1 Tbsp Penzey’s Italian Sausage Seasoning (sub: 1/2 tsp black pepper, 2 tsp ground fennel, 1/2 tsp salt)
    • Coconut oil or fat of choice

    Instructions

    1. In a large pot over medium-high heat, sauté the turkey breast and Italian sausage which has been removed from the casing until cooked through. Drain any excess fat and move the meat to a separate bowl for the time being.
    2. Prepare the veggies: quarter and slice the zucchini, slice the onion and dice the tomato. Slice the olives and peel / dice the sweet potato.
    3. In the same pot over medium-high heat, add a spoonful of your fat of choice. Add the onion and zucchini and sauté until softened but not browned, about 5 minutes.
    4. Add the remaining ingredients – tomato, fire-roasted diced tomatoes, pasta sauce, olives, sweet potato and spices.
    5. Bring to a boil then reduce to a simmer, partially covered for about 15 minutes or until the sweet potato is tender.
    6. Tasty over roasted spaghetti squash or just on its own!

    by

    Italian Sausage Ragout
    Prep time:
    Cook time:
    Total time:
    Serves: 6+ cups
    Ingredients
    • 2 Italian sausages (read labels carefully, if no clean options available, sub lean ground pork)
    • 1 lb lean ground chicken or turkey breast
    • 2 small zucchini, sliced into quarters
    • 1 large onion, sliced
    • 1 large tomato, diced
    • 15 oz can fire-roasted diced tomatoes
    • 1 cup prepared pasta sauce (again, read labels)
    • 1/2 cup sliced green or black olives
    • 1 sweet potato, peeled and diced (optional)
    • 1 Tbsp Penzey’s Italian Sausage Seasoning (sub: 1/2 tsp black pepper, 2 tsp ground fennel, 1/2 tsp salt)
    • [url href=”http://amzn.to/16xApPV” target=”_blank”]Coconut oil [/url]or fat of choice
    Instructions
    1. In a large pot over medium-high heat, sauté the turkey breast and Italian sausage which has been removed from the casing until cooked through. Drain any excess fat and move the meat to a separate bowl for the time being.
    2. Prepare the veggies: quarter and slice the zucchini, slice the onion and dice the tomato. Slice the olives and peel / dice the sweet potato.
    3. In the same pot over medium-high heat, add a spoonful of your fat of choice. Add the onion and zucchini and sauté until softened but not browned, about 5 minutes.
    4. Add the remaining ingredients – tomato, fire-roasted diced tomatoes, pasta sauce, olives, sweet potato and spices.
    5. Bring to a boil then reduce to a simmer, partially covered for about 15 minutes or until the sweet potato is tender.
    6. Tasty over roasted spaghetti squash or just on its own!
    Notes
    Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”https://www.amazon.com/Simply-Calphalon-Nonstick-7-qt-Dutch/dp/B003YL3MJS/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1470287077&sr=1-8&keywords=Large+pot” target=”_blank”]Large pot[/url][br][url href=”https://www.amazon.com/KitchenAid-Nylon-Short-Turner-Black/dp/B005D6FX3K/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470287098&sr=1-1&keywords=Spatula” target=”_blank”]Spatula[/url]

    Questions about this Italian Sausage Ragout? Leave them in the comments!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    3 thoughts on “Italian Sausage Ragout

    1. This is incredible! I don’t usually like olives, but I left them in and I’m glad I did because this is perfect as written. I am making a double batch this weekend so we have some to freeze. Perfect for a dreary day.

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