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Simple sausage ragu recipe

Simple sausage ragu recipe

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Created by The Tesco Real Food team

Sausage pasta is an all-time favourite family meal and here we've used reduced-fat sausages to create a tasty ragu for wholewheat spaghetti. It's high in protein, budget-friendly and there are even leftovers for another meal! See method

Ingredients

  • 1 tbsp olive oil
  • 2 brown onions, finely diced
  • 4 garlic cloves, minced
  • 2 x 454g pack reduced-fat Cumberland sausages
  • 300g wholewheat spaghetti
  • 3 tbsp capers, drained, rinsed and finely chopped
  • 4 tbsp tomato purée
  • 2 tbsp dried rosemary
  • 1 tsp caster sugar
  • 2 x 500g cartons passata
  • 5g fresh flat-leaf parsley, finely chopped
  • 10g Parmesan, grated (optional)
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2145kj
    512kcal     26%

  • Fat

    15g 22%

  • Saturates

    5g 25%

  • Sugars

    11g 12%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 59.2g Protein 28.8g Fibre 11.4g

Method

  1. Heat the oil in a nonstick frying pan over a medium-high heat and add the onions. Cook for 10 mins until golden. Add the garlic and cook for 1 min until fragrant. Using a slotted spoon, remove the onion and garlic to a plate, leaving the oil behind.
  2. Increase the heat to high and squeeze the sausage meat out of the skins and into the pan. Cook for 10 mins, using a spoon to break up the meat until lightly golden. Meanwhile, cook the spaghetti to pack instructions.
  3. Add the cooked onions and garlic, the capers, tomato purée, rosemary, sugar and passata to the sausage pan; stir well. Bring to the boil, then reduce the heat and simmer for 5 mins, stirring occasionally, until reduced and the sauce is thick; season to taste. Set aside half of the ragu – see tip, below.
  4. Drain the pasta well and toss with the remaining sausage ragu. Sprinkle with the parsley and grated Parmesan, if you like, to serve.

Cook once, eat twice tip: Use leftovers from this recipe for our loaded jacket potatoes.

See more Cook once, eat twice recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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