urkey then stir in the Ragu sauce, chili beans, black beans
onsistency leave it to rest for around 30 min in a
hours.
Meanwhile, for the mushroom ragu, melt the butter in
o saute' onions and garlic for 3 minutes.
Add cauliflower
o escape during cooking. Roast for 4 hours, or until lamb
teaspoons sea salt. Whisk for 3 minutes as it thickens
small sauce pan, heat Ragu sauce with remaining chopped arugula
onions and garlic. Cook, stirring, for 5 mins, or until starting
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
hin if needed. DO AHEAD: Ragu can be made 2 days
dd the onions and saute for 2 minutes. Add the garlic
they'll keep this way for up to two hours).
Ragu Recipe Contest Entry.
Pre-
Add the garlic and cook for 1minute. Add the sausage and
heet. Place in the oven for 15 to 20 minutes, or
ach side.
Spoon the Ragu over the pasta until completely
ed bell pepper, add the Ragu Pasta sauce. Heat on medium
eppers with 1 cup of Ragu marinara sauce.
3.\tIn
preheated 350 degree oven for 15 minutes, or until crisp
bowl and set aside for 1 hour. Combine texturized vegetable