Tuscan White Ragu
Ingredients:
1 pound italian sausage
2 Tablespoons extra virgin olive oil
Juice of 3 oranges
1 Teaspoon orange zest
2 leeks, diced
1 Tablespoon garlic, minced
1 cup white wine
1 carrot, diced
4 ounces baby spinach (about 3 cups), chopped
2 Tablespoons extra virgin olive oil
Juice of 3 oranges
1 Teaspoon orange zest
2 leeks, diced
1 Tablespoon garlic, minced
1 cup white wine
1 carrot, diced
4 ounces baby spinach (about 3 cups), chopped
Directions:
Sautè the leeks and carrots in olive oil until carrots are tender and leeks have caramelized (8-10 minutes)
Add the garlic and cook an additional 30 seconds or until the garlic releases its aroma.
Add the sausage and cook until thoroughly crumbled and browned.
Add the juice and zest of the oranges.
Cook down for 15 minutes.
Add the white wine and cook for another 15 minutes.
Add spinach and cook just long enough to wilt.
Add the garlic and cook an additional 30 seconds or until the garlic releases its aroma.
Add the sausage and cook until thoroughly crumbled and browned.
Add the juice and zest of the oranges.
Cook down for 15 minutes.
Add the white wine and cook for another 15 minutes.
Add spinach and cook just long enough to wilt.
Notes:
Creamy sauce without using cream!
Serve with linguine, papardelli, shirataki, or your favorite pasta.
Clean the leeks thoroughly and discard the leafy green tops. You could conceivably use onions instead, but leeks have a unique sweetness and texture that most onions do not.
Use the best quality white wine you can (dry is better than sweet here). It makes a huge difference. Never cook with a wine you wouldn't drink!
Serve with linguine, papardelli, shirataki, or your favorite pasta.
Clean the leeks thoroughly and discard the leafy green tops. You could conceivably use onions instead, but leeks have a unique sweetness and texture that most onions do not.
Use the best quality white wine you can (dry is better than sweet here). It makes a huge difference. Never cook with a wine you wouldn't drink!