Ingrédients pour Easy Cheesy Fondue Ragu
- 1 (12-ounce) package cheese tortellini
- 1 loaf Italian bread
- 1 pound Italian sausage
- 1 cup pre-cooked polenta
- 3 tablespoons vegetable oil
- Garlic Clove
- Rag Pasta Sauce
- 4 ounces (113g) crumbled goat cheese
- Fresh Ground Black Pepper
- 1/8 teaspoon nutmeg
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Comment préparer Easy Cheesy Fondue Ragu
- **Prepare Dipping Items:**
- **Tortellini:** Cook 1 (12-ounce) package of cheese tortellini according to package directions. Set aside.
- **Italian Sausage:** In a large saucepan, cover 1 pound Italian sausage with water. Bring to a boil over high heat and cook until cooked through (about 10 minutes). Remove from heat, cool for 5 minutes, slice into 1/4-inch thick rounds.
- **Brown Sausage:** Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add sausage slices and cook until golden brown, about 2 minutes per side. Drain on paper towels.
- **Polenta:** Slice 1 cup pre-cooked polenta into 1/2-inch thick slices. Heat 1 tablespoon vegetable oil in the same skillet over medium-high heat. Cook polenta slices until golden brown, about 4-5 minutes per side. Drain on paper towels and cut into quarters.
- **Bread:** Cut 1 loaf of Italian bread into 1-inch cubes.
- **Prepare Fondue:**
- Rub the inside of an electric fondue pot with 1 clove garlic.
- Set the fondue pot to 350°F (175°C).
- Add 1 (24-ounce) jar Ragú® Double Cheddar Sauce and 1 (24-ounce) jar Ragú® Traditional Sauce. Cook until heated through (about 3-4 minutes), stirring occasionally.
- Whisk in 4 ounces (113g) of crumbled goat cheese until melted and smooth.
- Stir in 1/4 teaspoon black pepper and 1/8 teaspoon nutmeg. Bring to a gentle boil, stirring constantly.
- Reduce heat to 200°F (95°C).
- Spear prepared dipping items with fondue forks or toothpicks and enjoy! Serves 4 as a meal, more as an appetizer.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
13g
Fat
87g
Carbs
52g
