sausage ragù

Lindsey Bareham

I make ragu with all kinds of meat from duck to chuck. This version, made with meaty pork sausages, is blessedly quick to conjure and richly flavoured. Perfect for faux spag bol, lasagne-style pile-ups or spooned over halved and roasted aubergine. In the latter case, finish with slabs of feta, pop under the grill until molten and you’ve almost got slipper moussaka.

serves 2, generously, prep 20 min, cook 35 min

1 onion
1 ½ tbsp vegetable oil
1 garlic clove
2 medium carrots, 150g
400g meaty pork sausages
½ tsp finely chopped sage or ¼ tsp dried
150ml chicken stock
300g passata or 400g tin puréed and sieved tomatoes
1 tbsp tomato purée or ketchup
10g flat leaf parsley

Peel and dice the onion and garlic. Scrape and grate the carrots on the large hole of a box cheese grater or using the processor attachment. Heat remaining oil in a heavy-bottomed pan, stir in the onion and cook, stirring often, for 10 min over a medium-low heat until slippery soft. Stir in the garlic. Run a small sharp knife down the sausages. Peel away the skin and drop lumps of sausage into the onions. Scatter sage over the top.

Use the back of a wooden spoon or fork and cook, stir frying, encouraging the pieces to crumble and brown; you don’t want big lumps. Stir in the stock and stir as it reduces slightly. Stir in carrot, passata and tomato purée. Season generously with salt and pepper, reduce the heat, cover and simmer, giving the occasional stir, for 20 min or until thick and homogeneous. Add salt if needed; it shouldn’t be necessary. Stir in the chopped parsley leaves just before serving now or later.

from Keith:
Consider using:

Orzo pasta - 50g(?) per person
Fresh chilli or flakes
Mushrooms, chopped
Red wine
Penne pasta