Lunch: Sausage and Kale Ragu over Spaghetti

Recipe by Judy Kim This ragu contains not one, but two different kinds of meat—pork sausage and ground beef— and *loads* of flavor.

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Sausage and Kale Ragu over Spaghetti

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 tbsp. extra-virgin olive oil
1/2 lb. pork sausage
1/2 lb. ground beef
1 tbsp. fennel seed
1 onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1 Garlic clove, minced
2 tbsp. tomato paste
kosher salt
1 lb. kale, chopped
1 28 oz. can whole tomatoes
1 lb. spaghetti
Freshly ground black pepper
1/2 c. chopped fresh parsley

Instructions

In a large dutch oven, heat olive oil over medium heat. Add sausage, beef, and fennel seed, breaking meat apart using a wooden spoon, and cook until fat renders, about 5 minutes.
Add onion, carrots, celery, garlic, and tomato paste and season with 1 teaspoon salt. Stir occasionally, 15 minutes.
Add kale, whole tomatoes with juice, and 1/2 can of water. Break tomatoes with side of a spoon or crush using your hands. Simmer on low, 10 minutes.
Meanwhile, bring a large pot of generously salted water to a boil and cook spaghetti until al dente according to package directions. Reserve 1 cup pasta water and drain spaghetti. Add to meat sauce. If pasta seems dry, add pasta water a little at a time. Mix well and add freshly ground black pepper, garnish with parsley, and a drizzle of olive oil. Serve immediately.

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