Simple Sausage Ragu
This recipe is a twist on a River Cafe classic. The fennel seeds add a really interesting aniseed kick that goes exceptionally well with pork meat in general. The creamy mascarpone adds the perfect finish to what could be a very rich sauce and helps coat the pasta effortlessly. Once you've made this dish, our bet is it will rival your mid-week spag bol! Give it a try.
Method
Based on 4 servings, adjust as needed.
Step 1
Start by removing the sausages from their skins. To do this, slit the sausage lengthways and peel away the skin. Break the meat up into small pieces and place to one side. Chop the red onion, dice carrots, courgettes and chop the garlic.
Step 2
Into a large, wide based pan or casserole dish, add the olive oil. Place onto a high heat and once hot, add the torn sausage meat. Fry for 5-6 minutes until sealed and browned. Turn down the heat and add the onion, carrots, courgettes and garlic. Season with salt and pepper, along with fennel seeds and chilli flakes, if you fancy a little kick. Stir well, place on a lid and allow to sweat for 5-6 minutes (cook without colour), stirring a few times.
Step 3
To the same pan add the tomato puree, stir well again before pouring in the white wine (if using). Allow the wine to reduce by half (turn up the heat and simmer for 3-4 minutes), before adding the chopped tinned tomatoes. Fill the now empty tin with water and add this to the pan. Add the sugar, reduce the heat and allow to simmer for 45 minutes. Remember to stir every 10 minutes or so.
Step 4
This ragu is best served with pasta so 10 minutes before you are ready to eat, drop the rigatoni (or any pasta of your choosing) into boiling, salted water and cook until al dente.
Step 5
When ready to serve, mix mascarpone through the sausage meat ragu and stir until the mascarpone has melted into the sauce. You may need a little more salt and pepper. Drain the pasta and add to the ragu. Mix well and serve with a handful of rocket on top of each serving and a generous grating of parmesan, if you wish.
- Ingredients
- Based on 4 servings
-
1 Red Onion, peeled and finely diced 1x Sainsbury's Red Onions Loose -
2 Carrots, peeled and diced 2x Sainsbury’s Carrots Loose -
25g Parmesan Cheese, grated 1x Sainsbury's Grana Padano Cheese 200g -
500g Rigatoni 1x Napolina Rigatoni Pasta 500g -
2 tbsp Olive OIl 1x Sainsbury's Olive Oil 500ml -
400g Sausages, removed from skins 1x Sainsbury's Lincolnshire British Pork Sausages, Taste the Difference x6 400g -
2 Courgettes, chopped into small dice 2x Sainsbury's Courgettes Loose -
1.5 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
190ml White Wine, approx. 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
1 tsp Chilli Flakes 1x Sainsbury's Chipotle Chilli Flakes 45g -
0.5 tsp Sugar 1x Sainsbury's White Caster Sugar 1kg -
60g Rocket 1x Little Leaves Wild Rocket 60g -
2 tbsp Mascarpone Cheese 1x Sainsbury's Mascarpone Cheese 250g -
1 tsp Fennel Seeds 1x Sainsbury's Fennel Seed 34g -
400g Chopped Tomatoes 1x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
4 Garlic Cloves, peeled and chopped 1x Sainsbury's Garlic