Sausage and Mushroom Ragu
Proper comfort food, Sausage and Mushroom Ragu is a hearty and flavourful meat sauce perfect to serve with pasta or polenta. If you're looking for an alternative to beef ragu or bolognese, you need to try this tasty sausage and mushroom pasta sauce.
Servings: 6 servings
Calories: 608kcal
Equipment
- Spatula or wooden spoon
Ingredients
- 400 grams pork sausages
- 200 grams mushrooms sliced
- 1 onion diced
- 2 carrots diced
- 3 cloves garlic diced
- 1 tbsp chopped fresh rosemary or 1 tsp dried
- 2 tbsp tomato puree or tomato paste
- 400 grams tin of chopped tomatoes
- 2 tbsp olive oil
To Serve
- 500 grams pappardelle pasta
- 2 tbsp grated parmesan cheese plus extra for garnish
Instructions
- Heat the oil in a large saucepan or Dutch Oven over a medium heat. Add the diced onion and carrot and cook for 5-7 minutes, stirring occasionally until beginning to soften.
- Slit the sausage skins with a sharp knife and squeeze out the sausage meat and add to the pan. Cook, using a wooden spoon or spatula to break up the meat, for another 5-7 minutes until browned and golden.
- Add the mushrooms, garlic, rosemary and tomato paste to the pan with a generous pinch of salt and pepper then pour over the tomatoes. Fill the empty tin with water and pour into the mix then stir everything together.
- Bring to a boil then reduce the heat and simmer for 25-30 minutes, until the sauce is thickened and glossy.
- While the ragu is cooking, bring a large pot of salted water to boil and cook the pasta until al dente. Reserve a cup of water before draining.
- When the sauce is ready, stir in the grated parmesan and add the pasta along with a couple tablespoons of pasta cooking water. Stir well over a low heat, adding more pasta water as needed to create a silky smooth meat sauce that clings to the pasta. Season to taste if required and serve with more grated parmesan.
Notes
Use the best quality sausages you can reasonably afford. I like good quality Lincolnshire pork sausages. You can substitute chicken or turkey sausages.
Use whatever pasta you prefer, but thick and chunky pasta like pappardelle or rigatoni work best for this ragu. Or serve it with gnocchi or polenta.
Nutrition
Calories: 608kcal | Carbohydrates: 68g | Protein: 24g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 583mg | Potassium: 701mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3591IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 3mg