SAUSAGEMEAT RAGU
With the price of meat escalating in the current economic climate, sausagemeat makes a more affordable option for a pasta dish
Serves 4
Ingredients:
500g of Sausage Meat or 8 Pork Sausages – skins removed.
2 Tablespoons of Tomato Puree
1 x Large tin of Chopped Tomatoes
200ml of Beef Stock (or 300ml if not using the wine)
100ml of Red Wine (optional)
1 Onion
2 Cloves of Garlic ( or 1 teaspoon of Garlic Puree)
½ Teaspoon of Dried Basil (add to recipe) or Fresh Basil Leaves (scatter over finished dish)
Grated Cheese – Parmesan or Mature Cheddar finely grated.
Rapeseed Oil
Method:
1. Form the sausage meat into small balls.
2. Add a little Rapeseed Oil to a non-stick frying pan, add the sausage balls & fry gently, turning over until browned – this should take around 5 to 6 minutes.
3. Remove the sausage balls from the pan & leave to one side.
4. Chop the onion into small pieces.
5. Add the onion to the frying pan & cook for a few minutes until soft.
6. Add the Garlic Puree, stir & cook for another minute.
7. Add the Chopped Tomatoes, Beef Stock, Dried Basil & Wine if using.
8. Add the Tomato Puree
9. Stir well.
10. Bring the Ragu to a boil then simmer for about 20 minutes until it has reduced & thickened.
11. Serve with pasta of your choice.
12. Scatter the Fresh Basil Leaves & Grated Cheese over the top.
Can be frozen in portions for future use
The Photos show a larger batch of the recipe being made for the freezer.