Sausage and White Bean Ragout

Oct 25, 2019 | Main Course, Recipes

*Featured Holiday Recipe*

Sausage and white bean ragout – Elbow macaroni, ground beef, Italian sausage, white beans and a robust tomato sauce make this a comfort food dinner recipe. This might be your new hearty favorite.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 pound lean ground beef
  • 3-4 spicy Italian sausages, casings removed
  • 2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil-I used Red Gold
  • 2 14-ounce cans low-salt chicken broth or stock
  • 1 15-ounce can cannellini (white kidney beans), rinsed and drained
  • 1 1/2 C chopped fresh basil, reserve 1/2 C for garnish
  • 2 tsp dried oregano
  • 1/4 tsp dried crushed red pepper
  • 1/2 C small elbow macaroni
  • 1 6-ounce bag baby spinach leaves
  • 1/3 cup grated Romano cheese
  • Additional grated Romano cheese for serving


  1. Heat oil in heavy large pot over medium-high heat.
  2. Add onion and garlic and saute 6 minutes.
  3. Add beef and sausage and saute until brown, breaking up meats with back of a wooden spoon, about 5 minutes.
  4. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
  5. Simmer 15 minutes to blend flavors, stirring occasionally.
  6. Add pasta and cook until tender but still firm to bite, about 15 more minutes.
  7. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
  8. If you would like the spinach to remain uncooked, then add a layer of it to your serving bowls, then ladle the ragout over it.
  9. Mix in 1/3 cup cheese.
  10. Season with salt and pepper.
  11. Garnish with cheese and basil.