Slow-Simmered Italian Sausage and White Bean Ragù

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty ragù blending Italian sausage and creamy white beans slowly simmered in a rich tomato sauce with fresh herbs, perfect for polenta or crusty bread. This Italian-inspired pork recipe, ready in about 50 minutes, pairs Italian sausage links, casings removed, olive oil, yellow onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Italian sausage links, casings removed
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 14 oz canned crushed tomatoes
• 15 oz canned white beans, drained and rinsed
• 1 cup chicken broth
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 12 oz Italian sausage (casings removed), breaking it apart with a wooden spoon, and cook for 5-6 minutes until browned and cooked through.
2. Step 2: Add 1 medium finely diced yellow onion, 1 medium finely diced carrot, and 1 finely diced celery stalk to the skillet. Sauté for 7-8 minutes until vegetables are softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Pour in 14 oz canned crushed tomatoes, 1 cup chicken broth, 15 oz drained and rinsed white beans, 1 tsp chopped fresh rosemary, 1 tsp fresh thyme leaves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Stir well to combine.
5. Step 5: Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until sauce thickens and flavors meld.
6. Step 6: Adjust seasoning as needed and serve ragù warm over creamy polenta or toasted Italian bread.