Riso Ragu

VN:F [1.9.15_1155]
Rating: 0.0/5 (0 votes cast)

2030 TEST!!!!

Ingredients

+ Add to Shopping List
  • 1 pound hot Italian sausage
  • 2 yellow onions, chopped into 1/2-inch chunks
  • 1 red pepper, chopped into 1/2-inch chunks
  • 1 green pepper, chopped into 1/2-inch chunks
  • 1 small eggplant, chopped into 1/2-inch chunks
  • 2 small zucchini squash, chopped into 1/2-inch chunks
  • 2 small yellow squash, chopped into 1/2-inch chunks
  • 2 14.5-ounce cans stewed tomatoes with Italian seasoning
  • 1 cup Chianti or Zinfandel
  • 4 large cloves garlic, chopped
  • 12 mushrooms, sliced
  • 2 tablespoons Italian seasoning
  • 1/4 cup chopped fresh Italian parsley
  • Grated Parmesan cheese to serve
  • Cooked rice to serve

Directions

Brown sausage in a large skillet over medium-high heat. Remove from pan and set aside.
Add onion and cook for 5 minutes. Add peppers and cook 5 minutes or until tender. Add garlic and cook for 2 minutes. Add both types of squash and cook for 5 minutes.
Add tomatoes, wine, garlic, mushrooms, herbs and return sausage to pan. Reduce heat and simmer for 30 minutes, or until everything is very tender.
Serve over rice, sprinkled with cheese. You may omit sausage for a wonderful vegetarian dish. Salad, crusty bread and, of course, a glass of the Chianti or Zinfandel you used to make the dish would complete the meal.

Recipe from Central Market Poulsbo - Culinary Resource Center
Some products may not be available at all stores.
  |   Print Recipe Please Login to Save Recipe

Leave a Comment