March 27, 2018
Dinner, Lunch, Soups/Stews,
Beans, Pork, Pork Sausage, Vegetables, Fennel, Italian, Southern, Freezer (OAMC), Kid Pleaser, Make-Ahead, Quick Meals, Winter, Weeknight Meals, Dutch Oven, No Eggs, Non-Dairy, Wine, Fresh Tomatoes, Make it from scratch, White Beans more
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"This is a two-fer recipe. Serve for dinner tonight and save the rest in the freezer in zip-lock bags for a future meal!"
Heat a large Dutch oven over medium heat. Coat the pan with cooking spray. Add the onions and the next 4 ingredients (through garlic); cook 3 minutes. Reduce heat; cook 10 minutes or until the sausage is browned and the vegetables are tender, stirring to crumble the sausage.
Add the sage and tomato paste; cook 1 minute, stirring constantly. Add the wine; cook 3 minutes or until the liquid is reduced by half.
Add the stock; bring to a boil, reduce heat, and simmer for 5 minutes. Add the tomatoes and beans, and cook for 2 minutes. Sprinkle with chopped parsley and serve or freeze.
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