Sausage and Eggplant Ragu

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Ragu is a classic Italian sauce made of ground meat, onion, tomato puree and red wine, served atop pasta.

But good news!

Nick is here to show you the Paleo way, and his Sausage and Eggplant Ragu is doing just that.

This is a one-pan wonder, as long as you have giant skillets. Nick gets the chicken sausage going while he shows you to slice and dice an eggplant (first time on the site!). The eggplant dice is added to the sausage until everything is cooked through and caramelized and delicious.

Then he tosses in seasoned ground turkey and a ton of veggies to cook. Everything comes together in the end with some crushed tomato and tomato puree, plus a hit of fresh oregano, and boom. Done.

You can enjoy this hearty ragu over spaghetti squash if you like, but it also reheats beautifully and makes for a great grab-and-go option all by itself. So eat, enjoy and do what you can to…

“Keep it Paleo!”

 

Sausage and Eggplant Ragu

Ingredients:

  • 5 chicken sausage links, approx. 14oz
  • 1 pound extra lean ground turkey
  • 1 eggplant, peeled and diced (see video for example on how-to)
  • 2 zucchini, diced
  • 1 yellow onion, diced
  • 12 large mushrooms, thick slice
  • 14 cloves garlic, smashed and chopped
  • 1 twig fresh oregano, leaves pulled from stem
  • 3 tablespoons PALEO GRIND Veggie Victory
  • 1 28oz can crushed tomatoes
  • 1 15oz can tomato puree
  • Olive oil, as needed
  • Kosher salt, as needed
  • 2 cups pre-cooked spaghetti squash, optional to serve

Preparation Instructions:

  1. Place a large cast-iron skillet over medium-high heat and add olive oil.Place chicken sausage links into skillet on one side. Add eggplant to the other side and allow both to cook. Eggplant will release water and cook down to about half the size. Once this is accomplished, remove from pan and into a bowl and set aside.
  2. Place garlic and onion into the now open space in the skillet and add a pinch of kosher salt. Remove cooked sausages and place onto a cutting board. Slice into smaller pieces and add to the eggplant bowl.
  3. Season top side of ground turkey with half the amount of PALEO GRIND Veggie Victory and place seasoned side down into the skillet. Season topside with remaining seasoning. Using a spatula, break up ground turkey into large chunks, incorporating the seasoning. Stir in garlic and onion. Cook for 3-4 minutes. Add zucchini and allow to cook another 3-4 minutes.
  4. Add mushrooms and cover skillet with a lid to allow moisture to release and meat/veggie mixture to cook through. Approx. five additional minutes.
  5. Add crushed tomato and puree. Stir and allow to cook for five minutes. Cut the heat and sprinkle fresh oregano on top of the mixture.
  6. Plate with pre-cooked spaghetti squash or portion out into pint containers to eat on-the-go. Enjoy!

“Keep It Paleo!”

Zone Breakdown:

Protein: (28)

The 5 sausages give us about 14oz total after cooking, which breaks down into 14 protein blocks as 1oz equals one block. Additionally, we have another 14 blocks from the turkey. The turkey starts as 16 before it is cooked, but then after cooking weighs about 14oz giving us a total of 28oz.

Carbohydrates: (16)

1.5 cups of eggplant give us one block, so from an average eggplant, we probably get around that, if not a little more, so we will count it as 1 block.We have 2 zucchini that when diced up give us about 2 cups each. 2 cups equal one block, so that is 2 more blocks. We have one onion that wen cut up gives us about 1 cup and with ½ cup equaling one block, that’s 2 blocks from the onion. Next we are using 12 large mushrooms. Again 2 cups equals one block, so if we say about 4 mushrooms equal two cups, that’s 3 blocks from the mushrooms. We are using 14 cloves of garlic. For easy math we will say that it is 1.5 block as approximately 10 cloves are equal to one. Finally we have our tomato product. The tomato pure, ½ cup equals one block. If ½ cup equals 4oz, then in 15oz we can say we are getting 4 blocks. Additionally we have our crushed tomatoes, which run at 1 cup per block. If there are 8oz in one cup that gives us 3.5 blocks from them and a grand total carb total of 16 blocks.

Fats: (0)
There are no added fats into this recipe.

Balancing Act:
This can be broke into 7 portions giving us 4 blocks of protein and about 2.5 carb blocks. Add in a little fat and a small carb block to bring this to a balancing meal..

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