Freezer-Batch Italian Sausage and White Bean Ragù

By Sprig Originals ✓ · cooked up in Sprig

A thick, savoury sausage-and-tomato ragù loaded with white beans and kale, built in one pot and portioned straight into the freezer. There's no cream, flour or pasta in it, so it thaws and reheats exactly the way it went in — no splitting, no watery puddle. Spoon it over pasta, polenta or toast on the nights you have nothing left in you.

Ingredients

• 2 tbsp olive oil
• 1 lb Italian sausages, casings removed
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 28 oz can crushed tomatoes
• 1 cup chicken broth
• 2 15 oz cans cannellini beans, drained and rinsed
• 4 cups kale, stems removed and chopped
• salt and black pepper

Instructions

1. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the sausage meat and cook 6–8 minutes, breaking it into small chunks with a wooden spoon, until browned in spots.
2. Stir in the onion and carrots, lower the heat to medium and cook 7–8 minutes, until softened. Add the garlic, tomato paste and oregano and cook 1 minute more, stirring, until the paste darkens slightly.
3. Pour in the crushed tomatoes and chicken broth, scraping up anything stuck to the bottom. Bring to a simmer, then reduce the heat to low, partially cover and cook 20 minutes, stirring occasionally.
4. Stir in the beans and kale and simmer uncovered for 10 minutes, until the kale is tender and the ragù is thick enough to hold a line when you drag a spoon through it. Season generously with salt and pepper. Serve straight away, or cool for freezing.
5. To freeze: cool the ragù to room temperature within about an hour (spread it into a wide dish to speed this up). Portion into zip-top freezer bags or airtight containers, leaving 1 inch of headspace, press flat, label and freeze for up to 3 months.
6. To reheat from frozen: tip a frozen block into a saucepan with 2–3 tbsp water, cover and set over low heat for 15–20 minutes, breaking it up and stirring as it loosens, then uncover and bring to a gentle simmer for 2–3 minutes. Or thaw overnight in the fridge and reheat over medium-low for 8–10 minutes, stirring often.
7. Serve over cooked pasta, polenta or toasted bread, with grated parmesan and a drizzle of olive oil added fresh at the table.

Chef's tips

Nutrition (per serving, estimated)

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