BROAD ARROW FARM SAUSAGE RAGU WITH WILTED GREENS

Ingredients

•  1 pound Broad Arrow Farm bulk garlic sausage

• 2 tablespoons olive oil

• ½ cup small diced carrot

• ½ cup small diced celery

• 1 cup small diced onion

• 1 tablespoon tomato paste

• 1 teaspoon dried oregano (or 1 tablespoon fresh)

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• 1 teaspoon rosemary (or 1 tablespoon fresh)

• 1 cup red wine

• 1 (14.5 ounce) can diced tomatoes

• 1 ¾ cup pork or chicken stock

• 1 pound pasta such as pappardelle, or penne

• 1 pound (4 links) Broad Arrow Farm hot or sweet Italian sausage links

• 2 medium or 1 large sweet onion, sliced

• 3 tablespoons olive oil

• ¼ cup balsamic vinegar

• 11 ounces tender mixed cooking greens (such as baby spinach, baby kale, etc.)

• Grated parmesan to taste

• Salt and freshly ground black pepper to taste

1. Over medium heat, heat 2 tablespoons of olive oil in a large pan. Cook the bulk sausage for several minutes, breaking it into small pieces. Add the diced vegetables and cook for two to three minutes. Stir in the tomato paste, and cook for another two minutes. Stir in the herbs and cook until fragrant. Add the wine, tomatoes, and stock. Bring to a gentle boil uncovered. Maintain a gentle boil for about 45 minutes, stirring occasionally, and more frequently as the sauce thickens, to prevent sticking.

2. About 15 to 20 minutes before the sauce is finished, you can prepare the pasta, cook the sausages and wilt the greens. Cook pasta according to package directions.

3. Heat a large cast iron pan over medium heat. Brown the sausage links on all sides for 2 to 3 minutes. Add a couple tablespoons of water, cover and let steam for several minutes until cooked through. Remove from pan and keep warm.

4. Give the sausage pan a quick scrape. Heat 3 tablespoons of olive oil over medium heat. Add the sliced sweet onions. Cook until moderately soft, 3 - 4 minutes. Add the balsamic vinegar and the greens. Cover and cook for one to two minutes until wilted, stirring approximately every 30 seconds. Remove the cover and stir, letting the liquid evaporate until mostly gone.

5. Serve the ragu over pasta. Top each serving with wilted greens. Slice the sausages and arrange on top. Grate parmesan over everything and season with salt and black pepper to taste.

Ingredients

•  1 pound Broad Arrow Farm bulk garlic sausage

• 2 tablespoons olive oil

• ½ cup small diced carrot

• ½ cup small diced celery

• 1 cup small diced onion

• 1 tablespoon tomato paste

• 1 teaspoon dried oregano (or 1 tablespoon fresh)

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• 1 teaspoon rosemary (or 1 tablespoon fresh)

• 1 cup red wine

• 1 (14.5 ounce) can diced tomatoes

• 1 ¾ cup pork or chicken stock

• 1 pound pasta such as pappardelle, or penne

• 1 pound (4 links) Broad Arrow Farm hot or sweet Italian sausage links

• 2 medium or 1 large sweet onion, sliced

• 3 tablespoons olive oil

• ¼ cup balsamic vinegar

• 11 ounces tender mixed cooking greens (such as baby spinach, baby kale, etc.)

• Grated parmesan to taste

• Salt and freshly ground black pepper to taste

1. Over medium heat, heat 2 tablespoons of olive oil in a large pan. Cook the bulk sausage for several minutes, breaking it into small pieces. Add the diced vegetables and cook for two to three minutes. Stir in the tomato paste, and cook for another two minutes. Stir in the herbs and cook until fragrant. Add the wine, tomatoes, and stock. Bring to a gentle boil uncovered. Maintain a gentle boil for about 45 minutes, stirring occasionally, and more frequently as the sauce thickens, to prevent sticking.

2. About 15 to 20 minutes before the sauce is finished, you can prepare the pasta, cook the sausages and wilt the greens. Cook pasta according to package directions.

3. Heat a large cast iron pan over medium heat. Brown the sausage links on all sides for 2 to 3 minutes. Add a couple tablespoons of water, cover and let steam for several minutes until cooked through. Remove from pan and keep warm.

4. Give the sausage pan a quick scrape. Heat 3 tablespoons of olive oil over medium heat. Add the sliced sweet onions. Cook until moderately soft, 3 - 4 minutes. Add the balsamic vinegar and the greens. Cover and cook for one to two minutes until wilted, stirring approximately every 30 seconds. Remove the cover and stir, letting the liquid evaporate until mostly gone.

5. Serve the ragu over pasta. Top each serving with wilted greens. Slice the sausages and arrange on top. Grate parmesan over everything and season with salt and black pepper to taste.