Sausage ragu
Prep
5 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This sausage ragu is one of my go to weeknight dinners because it comes together in under an hour with just one pot and ingredients I always have on hand. The beauty of this dish is how the pork sausages break down into the tomato sauce, creating such a rich and deeply flavourful base that tastes like you've been simmering it all day. I love adding a splash of milk at the end because it mellows out the acidity and gives the sauce this wonderful silky texture. Tomatoes are packed with lycopene, a powerful antioxidant that's actually more available to your body when they're cooked, so you're getting real nutritional benefits with every bowl. Served over rigatoni with a generous handful of parmesan and fresh parsley, this is pure comfort food that'll have everyone asking for seconds.
Ella x
Ingredients
- 3 tbspolive oil
- 11 onion finely chopped
- 2 largegarlic cloves crushed
- ¼ tspchilli flakes
- 12 rosemary sprigs(leaves finely chopped)
- 12 x 400g cans chopped tomatoes
- 1 tbspbrown sugar
- 16 pork sausages
- 150 mlwhole milk
- 11 lemon zested
- 350 grigatoni pasta
- 1grated parmesan and ½ small bunch parsley(leaves roughly chopped, to serve)
Detail level
Instructions
- 1
Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
- 2
Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
- 3
Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
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