Sausage ragu served in a casserole dish

Sausage ragu

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(54 ratings)

Prep: 5 mins Cook: 45 mins


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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  • 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



    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'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



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

  • 1 lemon, zested



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

  • 350g rigatoni pasta



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


  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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Alexander Wantuch's picture
Alexander Wantuch
5th Jan, 2020
Made this today with my own italian sausage recipe this was an absolute HIT! I used less than a quarter of a lemons zest and no sugar this was incredible! Someone mentioned using some wine in this recipe I dont think it needs it!
10th Oct, 2019
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.
14th Sep, 2019
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.
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.
27th Aug, 2019
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
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.
10th Oct, 2019
I think perhaps it should have been ‘Also’ - autocorrect may have struck again.
10th Oct, 2019
it could give other people ideas though?
27th Aug, 2019
Really easy, enjoyed it a lot
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