Sausage ragu served in a casserole dish

Sausage ragu

  • 1
  • 2
  • 3
  • 4
  • 5
(97 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
Save to My Good Food
Please sign in or register to save recipes.

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…

  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
simonelauralee
28th Jun, 2020
4.05
Nice, but taking the sausage meat out of the sausage desausagifies the sausage .
jah_mon's picture
jah_mon
11th Jun, 2020
5.05
Delicious and simple. Doubled up the recipe to freeze for when baby arrives, used herby sausages and less lemon as recommended. Really good, looking forward to defrosting and eating this again!
celery10
29th Apr, 2020
Great and simple dish. I used a pork and leak sausage which worked well but don't believe a full lemon is required. Amazing taste but lemon over powered so will use much less next time :)
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!
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.

Pages

vicki310
14th Jun, 2020
Would semi-skimmed milk be ok, rather than whole milk?
lulu_grimes's picture
lulu_grimes
19th Jun, 2020
Hi, Yes that would be fine. Lulu
Stefanie Lockyer's picture
Stefanie Lockyer
9th Jun, 2020
How long can you freeze this before it has to be used?
lulu_grimes's picture
lulu_grimes
9th Jun, 2020
Hello, We don't recommend freezing anything for longer than three months, but it rather depends on how efficient your freezer is. Lulu
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?