Sausage Ragu

By Zuthilios
  0 Likes
Prep Time:
0hr 5min
Cook Time:
0hr 45min
Serves: 4
Difficulty: Easy
Calories Fat Carbs Protein
589 18g 83g 19g
Allergy Warnings | Milk
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

Ingredients

  • 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
  • 150ml whole milk
  • 1 lemon, zested
  • 350g rigatoni pasta
  • grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve

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.

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