Sausage Ragu is a modern British recipe for a classic Italianate stew of sausage meat in a tomato-baked sauce finished with rigatoni pasta. The full recipe is presented here and I hope you enjoy this classic British version of: Sausage Ragu.
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This is a budget-friendly version of an Italian ragu; sausage meat that’s fried and finished in a tomato sauce that’s then blended with rigatoni pasta and served topped with flat-leaf parsley and parmesan cheese. Ready in about 40 minutes it’s an excellent mid week meal for all the family.
Ingredients:
3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
¼ tsp chilli flakes
2 rosemary sprigs, leaves stripped and finely chopped
2 x 400g tins of chopped tomatoes
1 tbsp brown sugar
6 pork sausages
150ml whole milk
finely-grated zest of 1 lemon
350g rigatoni pasta
grated parmesan
½ small bunch of flat-leaf parsley, leaves roughly chopped, to serve
Method:
Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 minutess. Add the garlic, chilli and rosemary, and cook for 1 minute more. Add the tomatoes and sugar, bring to a simmer and cook for 20 mins.
Heat the remaining oil in a medium frying pan over medium heat. Squeeze the sausage meat 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. The ragu can be cooled and frozen at this point, if desired.
Cook the pasta according to the package instructions. Drain and toss with the sauce.
Scatter over the parmesan and parsley leaves then serve.
