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Preptime: 20 min.Cooktime: 45 min.
Carbs: 71g
Fat: 23g
Fiber: 3g
Protein: 44g
Satfat: 6g
Sodium: 1346mg
2 tablespoons olive oil
3 pounds veal sausages, cut into one-inch slices
6 stalks celery, diced into large pieces
2 cups water
12 whole garlic cloves, unpeeled
1 pound plum tomatoes, roughly chopped
1 cup chicken stock
1 cup tomato puree
1/2 cup, plus 2 tablespoons chopped parsley
1/4 cup chopped dill
salt and pepper, to taste
2 pounds yolk-free egg noodles
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices and cook until brown on all sides, about 5 minutes. Transfer the browned sausage to a large saucepan.
2. Add the celery to the skillet and saute until tender, about 5 minutes. Add the celery to the sausage.
3. Meanwhile, bring the water to a boil in a small saucepan and add the garlic cloves. Simmer for 5 minutes and drain. Rinse the garlic under cold water. Slip the peels off the garlic and add them to the sausage mixture.
4. Add the tomatoes, broth, tomato puree, 1/2 cup of the parsley and dill to the sausage mixture. Season with salt and pepper to taste. Bring to a simmer over medium heat, cover and simmer for 10 minutes. Uncover and stir, simmer until tender, about 20 minutes. Taste and adjust the seasoning.
5. Meanwhile, cook the noodles in a large saucepan of salted boiling water until al dente, about 8 minutes. Divide the noodles between eight plates or bowls. Serve the ragout over the noodles with the chopped parsley as a garnish.
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