Italian Sausage ragu

30 mins
Serves 1
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Directions

  1. 1Remove the rosemary leaves from their stems.
  2. 2Remove the rosemary leaves from their stems.
  3. 3Remove the rosemary leaves from their stems.
  4. 4Finely chop the rosemary.
  5. 5Finely chop the rosemary.
  6. 6Finely chop the rosemary.
  7. 7Grate the garlic cloves.
  8. 8Grate the garlic cloves.
  9. 9Grate the garlic cloves.
  10. 10Heat a pan to medium-high heat.
  11. 11Heat a pan to medium-high heat.
  12. 12Heat a pan to medium-high heat.
  13. 13Make a cut lengthwise down the sausages and pull off the casings.
  14. 14Make a cut lengthwise down the sausages and pull off the casings.
  15. 15Make a cut lengthwise down the sausages and pull off the casings.
  16. 16Add the sausage meat to the pan with a drizzle of olive oil and mash until minced.
  17. 17Add the sausage meat to the pan with a drizzle of olive oil and mash until minced.
  18. 18Add the sausage meat to the pan with a drizzle of olive oil and mash until minced.
  19. 19Fry the sausage meat for about 10 minutes until browned.
  20. 20Fry the sausage meat for about 10 minutes until browned.
  21. 21Fry the sausage meat for about 10 minutes until browned.
  22. 22Add the finely chopped rosemary and garlic to the pan and sauté for 2 minutes until fragrant.
  23. 23Add the finely chopped rosemary and garlic to the pan and sauté for 2 minutes until fragrant.
  24. 24Add the finely chopped rosemary and garlic to the pan and sauté for 2 minutes until fragrant.
  25. 25Stir in the tinned tomatoes and set the heat to medium-low.
  26. 26Stir in the tinned tomatoes and set the heat to medium-low.
  27. 27Stir in the tinned tomatoes and set the heat to medium-low.
  28. 28Cook for a further 10 minutes.
  29. 29Cook for a further 10 minutes.
  30. 30Cook for a further 10 minutes.
  31. 31Remove the pan from the heat.
  32. 32Remove the pan from the heat.
  33. 33Remove the pan from the heat.
  34. 34Drizzle in the double cream and stir to combine.
  35. 35Drizzle in the double cream and stir to combine.
  36. 36Drizzle in the double cream and stir to combine.
  37. 37Season with salt and pepper to taste.
  38. 38Season with salt and pepper to taste.
  39. 39Season with salt and pepper to taste.
  40. 40Add cooked pasta to the same pan and mix to combine.
  41. 41Add cooked pasta to the same pan and mix to combine.
  42. 42Add cooked pasta to the same pan and mix to combine.
  43. 43Serve and garnish with fresh herbs and grated cheese.
  44. 44Serve and garnish with fresh herbs and grated cheese.
  45. 45Serve and garnish with fresh herbs and grated cheese.

Ingredients

  • 4 sausages Sausages
  • 4 sausages Sausages
  • 4 sausages Sausages
  • 20 g Rosemary
  • 20 g Rosemary
  • 20 g Rosemary
  • 100 ml Double cream
  • 100 ml Double cream
  • 100 ml Double cream
  • 4 cloves Garlic cloves
  • 4 cloves Garlic cloves
  • 4 cloves Garlic cloves
  • 400 g Can of plum tomatoes
  • 400 g Can of plum tomatoes
  • 400 g Can of plum tomatoes
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Sugar
  • Sugar
  • Sugar
  • Pasta
  • Pasta
  • Pasta

Equipment

SkilletKnifeWooden spoonGrater

Tips

  • Scrape the fond with a splash of water if it builds up.
  • Add a sprinkle of sugar if the tomatoes are particularly acidic.
  • Use some pasta water to loosen the sauce if necessary.