Merlot Infused Garden-Fresh Veggie & Sweet Italian Sausage Ragu

This ragu makes a regular appearance in my weekly menu planning every season of the year. Why?? It is so easy, delicious & I hide veggies in it like a crazy woman stuffing $$ in every pocket while in one of the $$ blowing cases ((do you know what I am talking about?))!!
I mean, just look at all the veggies & garden-fresh herbs I crammed into this ragu:
I particularly love this meal because it is low-carb & by taking a few extra (& simple) steps it can be made low-fat too ((yay!!)). Here are the steps I take to lower the fat:
- ((obvious)) – select the lowest fat ground beef possible (97:3 is a great option)
- chicken & turkey breast are on excellent alternative to beef ((I didn’t use that this time because I had pre-cooked ground beef that NEEDED to be used))
- chicken/turkey sausage are also great substitutes
- once the meat ((beef and/or Italian sausage)) is browned, drain* it & lay it out on several layers of paper towels so that even more fat can be extracted
- after the paper towels have done their magic, place the meat in a baggie or a lidded container & stick it in the fridge. Why? even more fat will collect on the sides and bottom of the container
- when sautéing the veggies, coat the bottom of the stock pot with a tiny bit of oil by placing 1/2 t of oil on a paper towel and wiping the bottom & sides of the pot with said paper towel
- Don’t add any more oil to the sauce (most ragu’s add olive oil)
*This week’s ‘Tip of the Week’ will provide a simple way to remove a lot of fat from meat without holding a big heavy pot oven a tiny can, so get ready!
In this ragu, I get my flavor from a bounty of fresh veggies, herbs, seasonings, Merlot & several hours of stove top cooking on a low simmer.
**One last suggestion before we get to the recipe: buy the best Sweet Italian Sausage you can find (LOVERA’S Sweet Italian Sausage is sold at CREST!!). In addition, use high quality dried herbs – purchase from a reputable online store if you can’t find them locally.