Sausage Ragu

Sausage Ragu

Mains
Italian

A recipe for a rich sausage ragu tossed with pasta. A flavourful and meaty sauce that is quick to put together.

Total1h
Preparation15m
Cooking45m
6 servings

Ingredients

  • 1 tbsp 

    olive oil

  • 500 g 

    italian herb sausages

     casings removed
  • 1 cup 

    diced onion

     brown or red
  • 1/2 cup 

    finely diced carrot

  • 1/2 cup 

    finely diced celery

     optional
  • 1/2 tsp 

    dried chilli flakes

  • kosher salt and black pepper

  • 4 cloves 

    minced garlic

  • 1 tbsp 

    fish sauce

  • 2/3 cup 

    red wine

  • 400 g 

    diced tomatoes

     preferably whole peeled tinned tomatoes, crushed or blended
  • 1 cup 

    full cream milk

  • 1 

    parmesan rind

     optional

Instructions

1

Add 1 tbsp olive oil to a pan over medium-high heat. Add 500 g italian herb sausages and cook until sealed, breaking apart into a chunky mince using a wooden spoon or potato masher.

2

Stir in 1 cup diced onion, 1/2 cup finely diced carrot and 1/2 cup finely diced celery. Cook for a few minutes until the onion becomes translucent.

3

Add 1/2 tsp dried chilli flakes and kosher salt and black pepper to taste. Stir in 4 cloves minced garlic and cook for a minute until fragrant.

4

Pour in 2/3 cup red wine with 1 tbsp fish sauce and deglaze the pan, cooking until mostly reduced.

5

Stir in 400 g diced tomatoes and 1 cup full cream milk. Add the 1 parmesan rind if using. Cook for 30-40 minutes or until the sauce is close to breaking. Discard (or eat) the parmesan rind and serve with pasta.

Notes