Theodore started school today and he also started his cross-country practice. That means that we will be staying late at school and it will be necessary to eat dinner in my classroom. But since he is a senior, this is the last year that we will be doing this…

Tonight we had a recipe that I made on Sunday so that Paula just needed to heat it up and bring it to school for us to enjoy. It was a recipe that I saw in the May 2015 Cooking Light called Sausage, Cannellini, and Tomato Ragout. The recipe did not take very long to make since we used sausage instead of boston butt or pork shoulder.

Heat a large skillet over medium-high heat. Add 1/2 pound of mild (or hot) Italian sausage to the pan and cook 3-4 minutes, stirring to crumble. Remove the sausage from the pan. Add 1 tablespoon of olive oil to the pan and swirl to coat. Add 1 cup of chopped onion and sauté for 3-4 minutes. Add 1 tablespoon of tomato paste and 2 minced garlic cloves and cook for another minute, stirring frequently. Add 1/2 cup of dry red wine and cook for another minute, scraping the pan to loosen browned bits. Stir in 3/4 cup of chicken stock, 1/4 teaspoon of kosher salt, 1/4 teaspoon of ground black pepper, a dash of crushed red pepper, 1 can of undrained diced tomatoes and 1 can of undrained cannellini beans. Reduce the heat to medium-low and simmer for 8 minutes or until the mixture is slightly thickened. Stir in the cooked sausage and 12 teaspoons of fresh chopped oregano.

I added 2 cans of cannllini beans since Theodore is always hungry when he finishes practice but otherwise I did not make any changes in the recipe. It was filling and very tasty – and best of all, easy to transport to school!