Sausage ragu
- Esther Clark
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Serves 4
Easy
Prep: 5 mins
Cook: 45 mins
A star rating of 4.5 out of 5.625 ratingsRate
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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
Freezable
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp olive oil
-
1 onion
finely chopped
-
2 large garlic cloves
crushed
-
¼ tsp chilli flakes
-
2 rosemary
sprigs, leaves finely chopped
-
2 x 400g cans chopped tomatoes
-
1 tbsp brown sugar
-
6 pork sausages
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150ml whole milk
-
1 lemon
zested
-
350g rigatoni pasta
-
grated parmesan
and ½ small bunch parsley, leaves roughly chopped, to serve
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Nutrition: Per serving
-
kcal601
-
fat22g
-
saturates7g
-
carbs73g
-
sugars18g
-
fibre7g
high
-
protein21g
-
salt1.04g
low
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Method
-
step 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.
-
step 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.
-
step 3
Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
Recipe from Good Food magazine, September 2019
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A star rating of 4.5 out of 5.625 ratings
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