Name: Sausage Ragu Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: British
Ingredients: 400g pork sausage meat; 1 onion, finely chopped; 2 tsp garlic granules; 1 tsp dried oregano; 500g passata; 1 tbsp tomato purée; 350g pasta; 50g cheddar, grated; 1 tbsp cooking oil; Salt and black pepper

Ingredients

Serves 4 people

400g pork sausage meat
1 onion, finely chopped
2 tsp garlic granules
1 tsp dried oregano
500g passata
1 tbsp tomato purée
350g pasta
50g cheddar, grated
1 tbsp cooking oil
Salt and black pepper

Method

Heat the oil in a large pan over a medium heat. Add the sausage meat, break it up with a spoon, and cook until browned all over.

Add the onion and cook for 3–4 minutes until soft.

Stir in the garlic granules, oregano and tomato purée. Cook for 1 minute.

Pour in the passata. Season with salt and black pepper. Simmer for 15–20 minutes until thickened.

Meanwhile, cook the pasta in boiling salted water according to the pack. Drain.

Toss the pasta through the ragu. Serve with the cheddar scattered over.

Tips & Notes

Freeze any leftover passata in an ice-cube tray for another tea.
Use sausage meat, not plain pork mince — the seasoning does the work.

Sausage Ragu Pasta

Ingredients

Method

Tips & Notes

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