Tuesday, February 24, 2015

Paleo Mushroom, Sausage & Spinach Ragu

If you're lucky enough to live in an area where extreme winter weather isn't the topic of every conversation, forgive me. I'm freezing my tush off here in CT, where it was -8 when I got in the car to drive my daughter to school this morning. And by -8 I don't mean with a wind chill. It was actually -8.

I'm living in the deep freeze and tired of everyone talking and posting about the weather too, but it's hard not to when it's so cold. It affects what I crave and eat, thus this simple recipe. I'd love to dig into a big bowl of comforting pasta with meat sauce, but it's not going to happen. I enjoyed this instead.

I used a spicy sausage; if you like heat and are opting for a milder one, then I'd suggest adding some crushed red pepper flakes to taste. The basil at the market looked terrible, but if I had some good, fresh basil on hand I'd definitely chop some up and add it in as well.

Paleo Mushroom, Sausage & Spinach Ragu

1 tbs. olive oil
12 oz. spicy Italian sausage, casings removed
10 oz. sliced mushrooms
3 chopped garlic cloves
28 oz. can organic whole plum tomatoes, crushed by hand
salt & pepper, to taste
3 cups baby spinach

Heat oil in a large skillet over medium heat. Add sausage and cook until no longer pink, using a wooden spoon to break up.

Add mushrooms and cook for about 5 minutes, or until soft. Add garlic and cook for 30 seconds more, stirring constantly.

Add tomatoes to skillet and season with salt and pepper. Bring to a boil, then lower the heat and simmer for about 10 minutes.

Stir in spinach and cook until it wilts. Taste for seasoning before serving.


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