Budget Sausage Ragu
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 1 onion
- 2 large garlic cloves, crushed
- 1⁄4 teaspoon chili flakes
- 2 rosemary
- 2 (400 g) cans chopped tomatoes
- 1 tablespoon brown sugar
- 6 pork sausages
- 150 ml whole milk
- 1 lemon
- 350 g rigatoni pasta
directions
- Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 minutes Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 minutes.
- 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 minutes To freeze, leave to cool completely and transfer to large freezerproof bags.
- 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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