1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 teaspoons chopped fresh oregano
Instructions
1. 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.
Originally Submitted
6/27/2015
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You can add this Sausage, Cannellini, and Tomato Ragout recipe to your own private DesktopCookbook.
