Sausage Ragu
The ideal WFH recipe. Warming your little cockles as it simmers for 3+ hours, filling the air with its heady scents. A welcome excuse to pick up the wooden spoon every now and then for a leisurely stir, or to watch some bubbles blister the surface 💁🏻♂️
I’ve served it with semolina because I couldn’t find polenta. Either works. Serves 4.
- cooking olive oil + Saint Rosalia for drizzling
I’ve served it with semolina because I couldn’t find polenta. Either works. Serves 4.
- cooking olive oil + Saint Rosalia for drizzling
-6 brown or red onions, halved and thinly sliced
-4 cloves garlic, minced
-2 bay leaves
-sprig of thyme + rosemary
-8-10 nice pork sausages
-200ml red wine
-2 x 400g tinned whole plum tomatoes, mashed
-100g Parmesan, grated
Preheat the oven to 140°C fan
Add 3 tablespoons of olive oil to a saucepan over a medium heat. Warm and then add the onions, garlic, bay, rosemary and thyme. Cook for 20 minutes until the onions soften.
While the onions are cooking, brown the sausages in a frying pan with the rest of the oil and place in the oven for 20 minutes. Remove from the oven and place on a tray. Deglaze the pan with red wine to get all the goodness from the sausages and add the delicious red wine/sausage juice into the onion pan.
Cook for a few minutes and then add in the tinned tomatoes. Rinse the tin out with water and add that to the pan too.
Slice the sausages into 2cm thick slices and add to the pan. Turn down to a simmer and cook for a minimum of 3 hours. The longer and slower you cook the ragu, the richer and fuller it will taste. Stir from time to time to scrape the bottom. If it’s catching, add a glug of water and stir again. You want the ragu to reduce and thicken.
As the ragu cooks and reduces, the flavour will intensify so it’s best to check the seasoning once it’s finished cooking.
Serve with parmesan and a drizzle of Saint Rosalia to finish.
Preheat the oven to 140°C fan
Add 3 tablespoons of olive oil to a saucepan over a medium heat. Warm and then add the onions, garlic, bay, rosemary and thyme. Cook for 20 minutes until the onions soften.
While the onions are cooking, brown the sausages in a frying pan with the rest of the oil and place in the oven for 20 minutes. Remove from the oven and place on a tray. Deglaze the pan with red wine to get all the goodness from the sausages and add the delicious red wine/sausage juice into the onion pan.
Cook for a few minutes and then add in the tinned tomatoes. Rinse the tin out with water and add that to the pan too.
Slice the sausages into 2cm thick slices and add to the pan. Turn down to a simmer and cook for a minimum of 3 hours. The longer and slower you cook the ragu, the richer and fuller it will taste. Stir from time to time to scrape the bottom. If it’s catching, add a glug of water and stir again. You want the ragu to reduce and thicken.
As the ragu cooks and reduces, the flavour will intensify so it’s best to check the seasoning once it’s finished cooking.
Serve with parmesan and a drizzle of Saint Rosalia to finish.