Spicy wine ragu sauce recipe

Ingredients:

1. - 2 fresh pork sausages

2. - 2 fresh Habanero peppers (or to taste)

3. - 1/2 cup non-alcoholic red wine

4. - 2 tablespoons pressed garlic

5. - 2 cups cherry tomatoes

6. - Extra virgin olive oil

7. - Salt and pepper

8. - 1 tablespoon sugar (optional)

9. - Basil (optional)

Directions:

1. Heat olive oil in a large saucepan. Remove sausage casing and add to the pan in small pieces. Cook until half-cooked, then add garlic and cook until not burnt.

2. Meanwhile, broil Habanero peppers and cherry tomatoes in a small baking pan until blistering and blackened on one side. Add to a blender with red wine and blend until smooth.

3. Once the sausage is cooked and browned, add the tomato and wine habanero mixture.

4. Add more olive oil, salt, and pepper to taste. Simmer until reduced by a quarter.

5. If needed, add sugar.

6. (Optional) Stir in some hand-torn basil.

Serve with pasta of your choice! Happy cooking. 👨‍🍳

Broccolini and Bean Bake with Ricotta and Sausage

Ingredients:

- 1 large head of broccolini

- 1 can of chopped tomatoes

- 1 & 1/4 cups ricotta cheese

- 1 pound cooked beans (pinto or cranberry)

- 1/2 bratwurst, sliced

- 1 cup collard greens

- 1 tablespoon olive oil

- 1 teaspoon oregano

- 1 teaspoon rosemary

- Salt and pepper to taste

- 1/2 cup pecorino cheese

- 1/2 cup breadcrumbs

- 2-3 garlic cloves

- 1 teaspoon thyme

Instructions:

1. Prepare the Broccolini:

   - Boil a large head of broccolini until al dente.

   - Drain and arrange the broccolini in little pieces in a baking dish.

2. Make the Tomato Sauce:

   - Pour a can of chopped tomatoes into a saucepan.

   - Simmer the tomatoes over low heat.

   - Mix in oregano, rosemary, olive oil, salt, and pepper to taste.

   - Stir occasionally until the sauce thickens.

3. Cook the Sausage and Greens:

   - Slice the bratwurst and cook it with the collard greens until tender.

   - Remove the sausage from the greens and set aside.

4. Blend the Ricotta and Greens:

   - Place the cooked collard greens in a blender.

   - Add 1 & 1/4 cups ricotta cheese and blend until creamy but slightly chunky.

5. Assemble the Bake:

• Add the cooked beans on top of the broccolini in the baking dish.

• Add the sliced sausage evenly across the top of the beans.

• Dollop the ricotta and greens mixture over the beans, broccolini, and sausage.

• Sprinkle a liberal layer of pecorino cheese and gluten-free breadcrumbs on top.

• Insert garlic cloves into nooks and crannies of the dish.

• Sprinkle with thyme and drizzle with olive oil.

6. Bake:

   - Preheat the oven to 350°F (175°C).

   - Place the baking dish in the oven and bake until golden brown and bubbling, about 25-30 minutes.

7. Cool and Serve:

   - Let the dish cool slightly before serving.

   - Enjoy your delicious Broccolini and Bean Bake!

Gigante Bean and Sausage Soup

Ingredients:

• 1 medium yellow onion, diced

• Several carrots, peeled and diced

• A bit of celeriac, peeled and diced

• 1 bratwurst sausage, cut into pieces

• 2 bay leaves

• A few sprigs of fresh thyme

• Parsley

• 5 or 6 cloves garlic, minced

• Grey salt

• Cracked peppercorns

• 3 yellow potatoes, diced with skin

• 2 cups dried gigante beans

Instructions:

1. Prepare the Soup:

• using the pressure cooker: Add the beans and water and a tablespoon neutral oil to the pressure cooker, lock the lid, and bring to high pressure. Cook for 15-20 minutes (depending on how fresh they are). Allow the pressure to release naturally before opening.

• In a large pot, sauté the onions in olive oil over medium heat until soft.

• Add the bratwurst pieces, carrots, and celeriac. Sauté for a couple of minutes.

• Stir in the minced garlic and sauté for a couple more minutes.

• Add the drained gigante beans to the pot along with around two cups bean liquid and enough filtered water to cover everything by about half an inch to an inch.

• Season with grey salt and cracked peppercorns.

• Place the bay leaves and thyme sprigs in the pot.

• Bring the soup to a boil, then reduce heat and simmer until done.

• Remove the bay leaves and thyme sprigs. Adjust the seasonings to taste.

2. Prepare the Oven-Roasted Potatoes:

• Boil the diced yellow potatoes in salted water until soft.

• Drain the potatoes and coat them in olive oil.

• (Optional) Add minced garlic and parsley for extra flavor.

• Spread the potatoes in a single layer on a baking sheet.

• Roast in the oven at 400 to 425 degrees Fahrenheit until crispy.

3. Serve:

• Add the roasted potatoes to the top of your bowl of soup before serving.

• Serve hot with grilled cheese sandwiches.