Italian Sausage Ragout (Paleo, Whole30)

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Italian Sausage Ragout is the ultimate quick, healthy, and easy one-pan meal for a weeknight.

Italian Sausage Ragout | stephgaudreau.com

I’m all about one-pot cooking because it’s simple and easy with minimal clean-up. Agree?

Originally I intended to make chili, and then this recipe took on a complete mind of its own.

Italian Sausage Ragout | stephgaudreau.com

Sometimes I do that and the results are often great (and once in a while, completely awful). What I ended up with was neither a stew nor a soup nor was it chili…it doesn’t have the right ingredients to call it that.

The best approximation I’ve got is that it’s a very, very hearty meat sauce that’s chock full of veggies. No matter. If you’re looking for one-pot cooking, well, your wish is my command.

Italian Sausage Ragout | stephgaudreau.com

Italian Sausage Ragout

Course: Main Course
Cuisine: Gluten-Free, Paleo, Pork
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1
Calories: 290 kcal

Italian Sausage Ragout is the ultimate weeknight quick and easy one-pan meal because it's simple and tasty with minimal clean-up.

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Ingredients

  • 2 Italian sausages read labels carefully, if no clean options available, sub lean ground pork
  • 1 lb lean ground chicken or turkey breast
  • 2 small zucchini sliced into quarters
  • 1 large onion sliced
  • 1 large tomato diced
  • 15 oz can fire-roasted diced tomatoes
  • 1 cup prepared pasta sauce again, read labels
  • 1/2 cup sliced green or black olives
  • 1 sweet potato peeled and diced (optional)
  • 1 Tbsp Penzey’s Italian Sausage Seasoning sub: 1/2 tsp black pepper, 2 tsp ground fennel, 1/2 tsp salt
  • Coconut oil or fat of choice

Instructions

  1. In a large pot over medium-high heat, sauté the turkey breast and Italian sausage which has been removed from the casing until cooked through. Drain any excess fat and move the meat to a separate bowl for the time being.
  2. Prepare the veggies: quarter and slice the zucchini, slice the onion and dice the tomato. Slice the olives and peel / dice the sweet potato.
  3. In the same pot over medium-high heat, add a spoonful of your fat of choice. Add the onion and zucchini and sauté until softened but not browned, about 5 minutes.
  4. Add the remaining ingredients – tomato, fire-roasted diced tomatoes, pasta sauce, olives, sweet potato and spices.
  5. Bring to a boil then reduce to a simmer, partially covered for about 15 minutes or until the sweet potato is tender.
  6. Tasty over roasted spaghetti squash or just on its own!
Nutrition Facts
Italian Sausage Ragout
Amount Per Serving
Calories 290 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 93mg 31%
Sodium 344mg 14%
Potassium 941mg 27%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 20g 40%
Vitamin A 69.2%
Vitamin C 28.8%
Calcium 5.6%
Iron 12.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Italian Sausage Ragout | stephgaudreau.com

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