Italian Tomato Ragu = Unlimited Possibilities

When you whip up a big batch of Italian meat sauce honestly the sky's the limit as far as menu choices. It doesn't have to be reserved for pasta only although there's nothing wrong with a plate of the good stuff, or a big batch of lasagna but it's usefulness goes way beyond that.

Imagine a pot of hamburger soup with a cup or so of rich tomatoey goodness in it. Talk about elevate a lowly bowl to a higher level. How about stuffed eggplant, or chicken parmesan, or a zucchini gratin topped with a scoop of red glory. You can steam a pot of mussels in some, add cooked shrimp and serve it on rice or even poach eggs for Nova in Purgatorio.

Traditionally Eggs in Purgatory are cooked in a simple marinara sauce but as you know, we don't do meatless very well in this house. I was asked to make a batch of ragu for the great white hunters who will be heading out on their annual javalina hunt shortly, so while I was at it I thought I'd make enough for last night's dinner too.

Knowing they'll be expending a pile of energy walking the desert and that vegetables aren't high on their list, I loaded the sauce up with zucchini, mushrooms, onions and just a little finely chopped red pepper because John isn't much of a fan of it along with the usual hot Italian sausage, onions and garlic. I also cheated and used a 26 ounce jar of Trader Joe's marinara sauce too as well as some kinda' ossified but still OK for cooking roma and cherry tomatoes I had taking up space.

After the sauce had cooked down to a perfect consistency, I scooped a couple of cups out, put it in a saute pan and broke 4 eggs into little wells I'd made in the pan. Covered and cooked over low heat for 5 minutes, the eggs were perfectly done although I was afraid I'd put too much heat to them and they'd ended up like hockey pucks. Ya' gotta' be careful and not cook 'em too long!

Served with some crusty warm bread, it really was a meal fit for an Italian prince and for sure my Eastern Oregon cowboy was happy. The plus side is the rest of the sauce is in the freezer and that request is taken care of. Now I just have to make some old fashioned date filled oatmeal cookies and a bunch of little individual sticky toffee puddings for the guys and my job is done.

Veggie Filled Italian Ragu (from JBug’s Kitchen)

2 tablespoons olive oil

3 cloves garlic

1 large onion, finely chopped

1 cup chopped mushrooms

1/2 red pepper, finely chopped

1 medium zucchini, diced

1 cup fresh tomatoes, chopped

1/2 teaspoon red pepper flakes (optional)

1 teaspoon dried oregano

1 teaspoon dried basil

1 – 26 ounce jar prepared marinara sauce

1/2 cup water

1 pound ground Italian sausage (without casings)

Salt and pepper to taste

 

4 eggs

Freshly grated parmesan cheese

Freshly chopped basil

Crusty bread or toast

Heat oil in a large pot over medium heat until shimmering. Add onion, garlic, mushrooms and red pepper and cook until onions are transparent and vegetables softened. Add fresh tomatoes, red pepper flakes, oregano, basil and cook for 5 minutes stirring often. Add marinara sauce, and water. Bring pot to a high simmer, then reduce heat, cover and cook for 15 minutes. Meanwhile in a separate sauté pan brown sausage well, crumbling as it cooks.  Remove from pan and place in colander to drain fat. Add to tomato sauce and simmer uncovered until desired consistency. Taste for seasoning and add salt and pepper as necessary.

Remove 2 cups of sauce to a shallow sauté pan with a lid and place over low heat. Break egg into a small cup. With a large spoon make a well in the tomato ragu and slide the egg into the sauce. Repeat with the rest of the eggs. Cover and cook on low simmer for 3 to 5 minutes or until eggs reach desired consistency. BE careful to remove pan from the heat when the eggs still have some “jiggle” in them because they’ll continue to cook. Spoon into bowls, sprinkle with freshly grated parmesan and serve with bread on the side.

Freeze remaining sauce in serving size portions.

A year ago - Croque Madame       Two year's ago - Chicken Divan

Comments

[Lea]

Look at you sneaking in the veggies - their bodies will thank you for sure! I love the idea of cooking eggs with just about anything to augment the protein and flavor profile! And you' are so right about not overcooking them!
I gotta say it: Run javelina, run!

[June]

Lea - yup, I am sneaky for sure! I'm with ya' on the "run javelina run" part too - I spend the whole time praying they won't get anything. LOL

[Lorraine]

Nice eggs! Like the idea of cooking the eggs in the ragu. Feel a bit sorry for the poor little pigs, but think of all the javalina sausage you can make.

[June]

Thanks Lorraine! You're right - those poor little stinky butt ugly pigs do make some mighty fine sausage (and porchetta too).