2Italian sausagesread labels carefully, if no clean options available, sub lean ground pork
1lblean ground chicken or turkey breast
2small zucchinisliced into quarters
15ozcan fire-roasted diced tomatoes
1cupprepared pasta sauceagain, read labels
1/2cupsliced green or black olives
1sweet potatopeeled and diced (optional)
1TbspPenzey’s Italian Sausage Seasoningsub: 1/2 tsp black pepper, 2 tsp ground fennel, 1/2 tsp salt
Coconut oil or fat of choice
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.
Prepare the veggies: quarter and slice the zucchini, slice the onion and dice the tomato. Slice the olives and peel / dice the sweet potato.
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.
Add the remaining ingredients – tomato, fire-roasted diced tomatoes, pasta sauce, olives, sweet potato and spices.
Bring to a boil then reduce to a simmer, partially covered for about 15 minutes or until the sweet potato is tender.
Tasty over roasted spaghetti squash or just on its own!
Italian Sausage Ragout
Amount Per Serving
Calories 290Calories from Fat 162
% Daily Value*
Saturated Fat 6g30%
Vitamin A 3460IU69%
Vitamin C 23.8mg29%
* Percent Daily Values are based on a 2000 calorie diet.