A Taste For Spice »

Masthead header

Tag Archives: italian dinner

SAUSAGE & CANNELLINI CIOPPINO

It’s finally starting to cool down and stay cool. Now that Fall is here, I’m ready to plant my face in bowls of all sorts of soup. This Sausage & Cannellini Cioppino is one of my absolute favorites because it’s a fast, easy one pot meal with a whole lot of healthy going on that doesn’t taste necessarily “healthy.” It’s bold flavors are given credit to the Italian sausage of course. I used TURKEY Italian sausage rather than pork to keep the grease level down. You really can not taste a difference whatsoever. They make a chicken Italian sausage too, I’m not a huge fan of it as I believe I CAN taste the difference but by all means, if you want to use it, do so!

For those who aren’t a fan of kale or never tried it, this is one of the best ways to try kale. Baby steps! It literally doesn’t have much of a flavor as it absorbs everything else in the soup but the importance of getting greens is huge. There are different kinds of kale, feel free to use any of them. The curly kale is great and more hearty than lacinto or dino kale but they all taste fairly similar. Swiss chard is also a great option in place of kale.

Also, extremely important! When buying broth, read the ingredients label. You will discover that most broth is hardly much REAL broth and riddled with MSG. The best way to get quality broth is to look at the ones packaged in a box and low-sodium. Pacific is one of my favorite brands. Just make sure it doesn’t have MSG and other additives that don’t sound like REAL FOOD. You can control your salt intake yourself very easily by just adding sea salt if needed.

Sometimes I love throwing in 1/2 pound of shrimp instead of beans or in addition to. Of course you can do whatever you want and make it your own as I always love to encourage that. If you’re new to cooking, it may be easiest for you to follow the recipe to get a feel for it and then next time make it by adding your own flare to it. Regardless, I hope you guys enjoy this cioppino as much as I do. It’s even better when you dunk homemade garlic bread or grilled cheese into it!

Print Recipe
SAUSAGE & CANNELLINI CIOPPINO
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large pot, heat the olive oil over medium-high heat. Add the fennel, garlic, onion, sea salt, and pepper. Let cook, stirring occasionally until the vegetables are softened about 5 minutes.
  2. Add the basil, thyme, sausage, and use a wood spoon to break the sausage up. Cook for about 5 minutes until almost cooked through.
  3. Add the wine, stir by scrapping up the bits from the bottom of the pan then stir in the tomato paste, vegetable broth, stewed tomatoes, and bay leaf. Bring everything to a simmer. Reduce heat to medium-low and let cook for 20 minutes, stirring once in a while.
  4. Lastly, add the beans and kale. Stir and let cook for another five minutes. Remove the bay leaf, add more salt and pepper to taste.

BEEF SHORT RIBS RAGU

These hearty one pot meals especially during the Winter is LIFE! I think I get more use out of the slow cooker during the colder months than any other time of year, but with that comes big batch cooking for even tastier leftovers along with really easy prepping so that you can do whatever you need to do for the day while it slowly cooks.

This Beef Short Ribs Ragu recipe is among my favorite next to my Braciole & Italian Sausage recipe. It’s perfect for cold days and also for the holidays. But I’ll admit I’ve made this when it wasn’t cold because it’s that good. And often when I’m being good with my choice of eats, I won’t ignore the craving for this! Okay, believe it or not it doesn’t require anything fancy to make. Cooking it long and slow is the main ingredient to making this taste amazing. Normally I would use 1/2 cup of a dry red wine like Cabernet Sauvignon but there have been times I didn’t have any or forgot to get wine and it came out just as good.

There is one ingredient you don’t want to ditch when making this, and that’s the pecorino Romano cheese. Make sure you go to the cheese section and buy the block of pecorino. Not the grated. It is often compared to Parmesan cheese but the difference is that it’s made of sheep milk; giving that much stronger pungent taste. AND IT GOES SO PERFECT WITH THIS DISH! Trust me. You can use the leftover block of Romano in place of Parmesan cheese, over any pasta dish, or shaved over salads. It can also be stored tight in a freezer bag in the freezer for future uses if you don’t plan to use the rest of it so quickly before the expiration date.

One last thing! If you’re not feeling pasta, you can definitely serve this over a baked potato, polenta, Italian inspired quesadillas, and even top a homemade pizza with the shredded meat. Never feel you’re limited to only one dish when you make a big batch of food. Enjoy!

Print Recipe
BEEF SHORT RIBS RAGU
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Season the short ribs with salt and pepper. Place about 2 tablespoons olive oil in a large pan and bring to high heat. Brown all sides of the short ribs about a minute each side. Lay the short ribs into a slow cooker set for 8 hours on low.
  2. Drain the excess oil from the pan, place the pan back on the stove on medium heat. Add the beef broth and scrape up the brown bits at the bottom of the pan.
  3. Then, add the onions, carrot, garlic, and Italian seasoning. Stir for about two minutes and transfer into the slow cooker.
  4. Add the bay leaf, tomato puree, crushed tomatoes, dry red wine (optional), and Romano cheese chunks. Stir gently and cover the slow cooker to cook.
  5. Feel free to stir everything once half way through if you like. It should be ready in as little as 6 hours but 8 hours is perfect.
  6. Remove each short rib onto a large cutting board and use two forks to shred the meat. Place the shredded meat back into the slow cooker, add salt as needed, stir, and serve over pasta.
Recipe Notes

I recommend using a spoon to scoop the pools of fat at the top. You can also do so by scraping the solidified fat at the top after it’s been refrigerated.