Weeknight Ragu over Jovial Brown Rice Pasta
Yep, I did it again. Second time in a week I forgot to plan dinner. I plan at least 3-4 meals at one time. Always. But it’s my busy season and I got sidetracked.
It happens. Right? Thankfully my crew is easy to please (Mmmm… fairly easy).
So, I took stock of my frig and pantry and put together this lovely little dish. So lovely I went back to the kitchen to take a picture and the entire dish of Weeknight Ragu was gone.
Not to worry. I did mention it was the second time in a week I forgot to plan dinner. I know, this is tragic and I can’t believe it either.
I prepared Weeknight Ragu again. This time I snapped pictures before my crew hit the table. I sound like I have a hungry crew of 10 boys.
Just my two sassy gals, Ranger Craig and my trusty sidekick, Tank. I think they like my cooking.
1 tablespoon grapeseed oil, or safflower, sunflower or coconut oil
1 red onion, diced
1 lb spicy or mild pork sausage (I also love this with chicken sausage)
1 jar of your favorite pasta sauce (I love Muir Glen)
1 15 oz can tomato sauce
1 tablespoon red wine vinegar
Salt and Pepper to taste
Pinch of red pepper flakes (optional)
1/2 cup water (if needed)
Drizzle of olive oil
Handful of fresh basil, chopped or chiffinade (tasty garnish)
Cooked pasta of your choice. I love Jovial brand pastas, Einkorn and Brown Rice
In a large saute pan heat the oil over medium heat and saute the onions until nicely wilted and translucent. About 5 minutes.
Next, add the sausage and cook through, crumbling the sausage as it’s cooking.
Once the sausage is cooked through, stir in both tomato sauces, red wine vinegar and a pinch of red pepper flakes, being careful of splatter. Let the sauce simmer for a few minutes. Add 1/4 – 1/2 cup water if you’d like a thinner ragu.
Season to taste with salt and pepper and a drizzle of extra virgin olive oil.
Serve over your favorite pasta and garnish with fresh basil. Enjoy!
*This sauce also does well on a low simmer for about 30 minutes, for more intense flavor.