Sausage ragu

Nutrition and extra info

  • Freezable
  • Nutrition: Per serving

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

  • 3 tbsp 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

    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

    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

    le-mon

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

  • 350g rigatoni 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

    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.

    Source: Read Full Article