If you’re looking for a family-friendly recipe, then this easy sausage ragu is for you. It’s cost-effective but absolutely rich in flavour thanks to the fragrant herbs, delicious tomato sauce and crispy golden sausages. The minimal prep time also makes this easy sausage ragu the perfect dish for busy weeknights.
At a Glance
Servings:
4
Difficulty:
Easy
Prep Time:
5 minutes
Cooking Time:
45 minutes
We love this recipe because you can easily scale up the ragu ingredients to batch cook even more. It’s such a versatile sauce that can be served with anything from pasta or gnocchi to crusty sourdough and roasted veggies. If you want to freeze your ragu, simply leave it to cool completely and transfer to large freezerproof bags or containers. You can freeze the ragu for up to 3 months without losing any of its delicious flavour.
What you'll need:
1 white onion
2 large garlic cloves
3 tablespoons olive oil
¼ teaspoon chilli flakes
1 tablespoon brown sugar
350g penne pasta
1 lemon
150ml whole milk
½ small bunch of parsley
2 rosemary sprigs
Method:
- Heat 2 tablespoons of your olive oil in a large cooking pot over a medium heat.
- Finely chop the onion, add to your pan and fry with a pinch of salt for around 7 minutes.
- Finely chop the garlic and add to the pan along with the chilli and rosemary. Cook for another 1 minute.
- Add your tomatoes and sugar and simmer for a further 20 minutes.
- Heat the remaining olive oil in a separate frying pan over a medium heat. Once hot, squeeze the sausage meat out of the skins and fry. Break up the meat with a wooden spoon and fry for 5-7 minutes until golden.
- Add the meat to the sauce along with the milk and lemon zest, and simmer for another 5 minutes.
- Now it’s time to cook the pasta following the pack instructions.
- Once cooked, drain the pasta and portion it up with as many spoonfuls of sauce as you like.
- Finish with an optional sprinkling of grated cheddar cheese and parsley leaves.
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