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Sausage Ragu

Too few ratings

Harvey Fretwell

Community Member

Difficulty

Easy 👌
5
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
3 tbsp olive oil
onion
2 cloves garlic
¼ tsp chili flakes
2 sprigs rosemary
800 g canned diced tomatoes
1 tbsp brown sugar
pork sausages
150 ml whole milk
lemon zest
350 g pasta
Parmesan cheese (grated, for serving)
parsley (for serving)

Utensils

  • 2 saucepans
  • frying pan
  • wooden spoon
  • colander
  • grater
  • Step 1/3

    • 3 tbsp olive oil
    • onion
    • 2 cloves garlic
    • ¼ tsp chili flakes
    • 2 sprigs rosemary
    • 800 g canned diced tomatoes
    • 1 tbsp brown sugar
    • saucepan

    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 2/3

    • pork sausages
    • 150 ml whole milk
    • lemon zest
    • frying pan
    • wooden spoon

    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 3/3

    • 350 g pasta
    • Parmesan cheese (grated, for serving)
    • parsley (for serving)
    • colander
    • grater
    • saucepan

    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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