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SAUSAGE AND BEAN RAGOUT

Source of Recipe


Internet






List of Ingredients



• 2 Tbsp. olive oil
  
• 1 lb. ground beef
  
• 1 lb. hot Italian pork sausage, casing removed
  
• 1 large onion, chopped (about 1 c.)
  
• 4 cloves garlic, minced
  
• 3-1/2 c. Swanson Chicken Broth
  
• 1/4 c, chopped fresh basil
  
• 2 cans (14-1/2 oz. each) diced tomatoes seasoned with garlic, oregano and basil
  
• 1 can (about 16 oz.) cannellini beans
  
• 1/2 c. uncooked elbow pasta
  
• 1 bag (6 oz.) baby spinach leaves, washed
  
• 1/3 c. grated Romano cheese
  






Instructions



1. Heat oil in saucepot over medium-high heat. Add beef, sausage and onion and cook until meats are browned, stirring to separate meat. Add garlic and cook 30 sec.
   
   
2. Add broth, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 min., stirring occasionally. Add pasta and cook until pasta is done.
   
   
3. Add spinach and cook just until spinach is wilted, stirring occasionally. Remove from heat and stir in cheese. Serve with additional cheese. Serves 6