This quick and tasty ragu is good served on pasta with wilted greens on the side.
Ingredients
| 2 Tbsp | Olive oil |
| 500 g | Sausages, removed from their casings, choose your favourite type, I used venison sausages (Main) |
| 1 | Onion, finely sliced |
| 2 cloves | Garlic, crushed |
| 1 can | chopped tomatoes in juice, 400g (Main) |
| 1 pinch | Sugar, a large one |
| 1 Tbsp | Chopped herbs, such as flat-leaf parsley, sweet marjoram and thyme (Main) |
AdvertisementAdvertise with NZME.
Directions
- Heat the olive oil in a heavy-based saucepan or frying pan with a well-fitted lid over medium-high heat. Add the sausage meat and brown, breaking it up with a wooden spoon as it cooks. Lower the heat, add the onion and cook for about 5 minutes until it begins to soften, then add the garlic and cook for a further 30 seconds.
- Stir in the tomatoes and sugar and simmer the sausage ragu for around 30 minutes until the flavours combine. Add boiling water if the sauce is looking a bit dry. Taste, season as needed with salt and freshly ground black pepper and stir through the chopped herbs.
- Serve ragu on wilted green leaves and cooked pasta.
