Sausage ragu served in a casserole dish

Sausage ragu

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(20 ratings)

Prep: 5 mins Cook: 45 mins

Easy

Serves 4

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal589
  • fat18g
  • saturates5g
  • carbs83g
  • sugars18g
  • fibre8g
  • protein19g
  • salt0.5g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, crushed
  • ¼ tsp chilli flakes
  • 2 rosemary sprigs, leaves finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 x 400g cans chopped tomatoes
  • 1 tbsp brown sugar
  • 6 pork sausages
  • 150ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 350g rigatoni pasta
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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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Comments, questions and tips

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quantumjo
10th Oct, 2019
4.05
I really enjoyed this, but only used 1 teaspoon of sugar which was definitely enough. My mum really loved the lemon zest but I found it a little much so next time might use half. Also next time, might use a nice herby sausage, rather than the plain ones I used this time. Will definitely be making this again.
frizzy123
14th Sep, 2019
5.05
Nice recipe. I only used 1 teaspoon and not one tablespoon sugar, which I’m glad I did as the sweetness was fine. I also only used the zest of about a third of a lemon, I think an entire lemon would have been overpowering. Nice though will make again.
littlegem22
4th Sep, 2019
This was lovely and easy to make. I found the lemon a little over powering so I will probably put a bit less in next time.
JTupp
27th Aug, 2019
5.05
Really nice. Made other ragus before, but the lemon zest in this really made a difference. Almost made it into a ragu suitable for summer. I had spare carrot and red pepper going, so added those in at the start with the onions. Almost put in some red wine with the tomatoes before the simmer.
chrisnation's picture
chrisnation
7th Sep, 2019
I am puzzled as to why you told us you ALMOST added red wine. If you had, it would have been interesting to know the result. As you didn't, the comment is meaningless.
shouchen
10th Oct, 2019
I think perhaps it should have been ‘Also’ - autocorrect may have struck again.
tchadfield
10th Oct, 2019
it could give other people ideas though?
stevec@couttsnet.com
27th Aug, 2019
5.05
Really easy, enjoyed it a lot
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