Be Italian

I'm feeling pleasantly Italian with a big pot of Ragu simmering on my stove. This one is loosely inspired by this Smitten Kitchen recipe. I've added carrots and white beans to beef it up nutritionally, and the resulting pasta sauce is both decadent and healthy! All quantities are fairly approximate, since I just dump in more tomatoes etc.. until everything looks right. 1 T olive oil 1 T butter 1 package sweet italian turkey sausage 1 can Cannellini Beans, drained 1 package chopped mushrooms 2 carrots, minced (I throw them in my food processor b/c carrots take forever to cook when I just cut them up) 2 cloves garlic 1/2 onion, chopped Fresh basil, chopped, to taste (I use a whole package) 1 cup white wine 1 big can whole tomatoes (or diced or crushed or whatever) drained, reserve the liquid splash of balsamic vinegar Salt and pepper to taste Remove sausage from casings and crumble. Sautee, along with the onion and garlic in the butter and olive oil until browned. Splash in a little balsamic vinegar. Add mushrooms, basil, and carrot and sautee until mushrooms have given off their liquid. Add the drained tomatoes and the white wine. Simmer for a couple of minutes until the alcohol has cooked off the wine, then add the beans. Add the tomato liquid if the mixture seems too dry, turn your heat to low, and simmer for at least an hour. Serve over pasta, with cheese if you like. *note- while you're chopping carrots in the food processor- you could easily toss in other veggies like celery or brocolli if you want to hide them in this sauce. :)