Quick and Easy Ragu #shareyourstory

After a full day playing at the pool and enjoying the sun, the last thing I wanted to do was cook. On the flip side, I didn’t want order anything either. Luckily inspiration struck when I took a quick inventory of the freezer and pantry.

Guys, I literally had this meal from freezer to plate in less than 45 minutes.  I went in with no real plan, but it turned out pretty damn delicious.

I grabbed 2 one pound packages of ground pork sausage from the freezer, snipped off the metal clamps and put them in the microwave to defrost.

**Normally I would have used ground turkey; this would have significantly reduced the fat content but I was out**

While the sausage thawed out I grabbed 2 small yellow onions and chopped them. Toss them in a pan with olive oil, salt and pepper on medium to medium-high heat (you know your stovetop- don’t burn anything)

chopped yellow onions

Add the sausage to the pan to brown.pork sausageStir occasionally and start prepping the other veggies.
Slice 1 pound of white mushrooms
*you can use any type you like, I happened to get these on the super cheap at ALDI*

When the sausage is mostly browned add the mushrooms and continue to cook.

building flavors

Cut up 2 pounds of zucchini. I cut medallions then quarter them.

Add them to the pan and stir.

building flavor

Normally I would tell you that you should season every time you add something to the pan, but in this case, I know the sausage is higher in sodium than turkey so I don’t want to over salt the dish. Nobody wants to eat a salt lick! Yuck!

At this stage I did add garlic powder and FlavorGod Everything. Season in to taste. We love garlic in our house so we use a lot!

Dump in a large can of crushed tomatoes – mine happened to be 28 ounce.

Simmer over medium heat until the zucchini is cooked to your liking.

Taste and re-season if needed.Serve as is or over rice or pasta.

Sausage zucchini ragu

 

TL;DR

2 small yellow onions chopped
2 pounds ground meat of choice
1 pound mushrooms sliced
2 pounds of fresh zucchini sliced and quartered
1 28 oz can crushed tomatoes
salt, pepper, garlic powder to taste
Any additional seasonings you like

Saute onions in olive oil
Season to taste
Add ground meat to pan and brown
Add sliced mushrooms
Add zucchini
Add crushed tomatoes

Season

Simmer until desired softness of zucchini
Taste and adjust seasoning as necessary

This recipe makes approximately 10 servings, but YMMV. Here’s the breakdown per serving.Nutritional facts Ragu

 

A visual for those of you who track macros-Ragu Macros

This was absolutely delicious! I love that it’s so versatile in that you can really add whatever veggies you have on hand, use different meat, and change up the seasoning profile and you’ll have a totally different dish!

Summer is coming to an end all too quickly and with school nights on the horizon, I’ll be looking for more quick and easy meals so we can spend more time together and less time in the kitchen.

I’m also a HUGE crock pot girl, so I’m hoping to share some of those recipes with y’all as well!!!

Do you have any go-to, last minute, throw together meals?

2 comments

    • Amanda Medau says:

      Thanks Ken! I used the recipe creator in My Fitness Pal. You plug in all the ingredients, tell it how many servings and it figures out the rest!

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