Sausage & mushroom ragu
- Shivi Ramoutar
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.5 out of 5.73 ratingsRate
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Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta
Freezable
Low calorie
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A star rating of 4.2 out of 5.19 ratings
Sausage & mushroom ragu
A star rating of 4.5 out of 5.73 ratings
A star rating of 4 out of 5.44 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 carrot
grated
-
3 spring onions
finely chopped
-
2 garlic cloves
grated
-
large handful of mushrooms
finely chopped or grated
-
1 tsp dried oregano
-
1 tsp fennel seeds
-
6 pork sausages
squeezed out of their skins
-
400g can chopped tomatoes
-
1 tbsp tomato ketchup
-
mash, pasta or couscous
to serve
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Nutrition: Per serving
-
kcal283
low
-
fat20g
-
saturates6g
-
carbs13g
-
sugars7g
-
fibre3g
-
protein11g
-
salt1.7g
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Method
-
step 1
Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
-
step 2
Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.
Recipe from Good Food magazine, September 2021
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A star rating of 4.5 out of 5.73 ratings
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