Sundried Tomato Chicken Sausage Ragu With Roasted Eggplant And Tomato Recipes

CHICKEN & CHORIZO RAGU

Steps:

• Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
• Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

SUNDRIED TOMATO CHICKEN SAUSAGE RAGU WITH ROASTED EGGPLANT AND TOMATO

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.
• Blend the minced garlic with 2 tablespoon of the olive oil and black pepper. Pour over the vegetables, toss to coat.
• Roast for 20-25 minutes, or until nicely browned and the eggplant is tender. Set aside.
• Heat a 10-inch skillet over medium-high heat and coat with 1 tablespoon of olive oil. Brown the sundried tomato chicken sausage slices.
• Add the red wine, cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sundried tomatoes.
• Reduce heat and simmer 3-5 minutes.
• Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.

SAUSAGE, ARTICHOKE & SUN-DRIED TOMATO RAGU

Steps:

• In a large skillet, cook sausage, beef and onion over medium-high heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, tomato paste, artichokes, garlic, rosemary, pepper, salt and bay leaf., Cook, covered, on low until heated through, 6-8 hours. Remove bay leaf. Stir in parsley. Serve with spaghetti. If desired, top with grated Parmesan. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ITALIAN EGGPLANT RAGOUT

Steps:

• Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4 inch dice. Toss with salt in bowl and let it stand for at least 20 minutes. Drain off the fluid that collects, rinse well, and pat dry.
• Heat olive oil in large saucepan over medium heat. Add onion, and saute until softened (about 5 minutes.) Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy.
• Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.