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Easy sausage ragu

Recipe blog

Easy sausage ragu

Emily Kerrigan

All the chopping for this simple sauce is done in a food processor, so it's super-quick to prepare and lets the chopping blade take all the strain, not little fingers and thumbs. Serve the ragu on its own, with spaghetti or penne, flatbreads, rice or a garden salad. Freeze any leftovers for another day or use to fill stuffed peppers. The frozen sauce is perfect in our quickfire lasagne.

Serves 4

1 small red onion
1 carrot
1 stick of celery
1 x 6 pack of sausages
1 tsp fennel seeds
rapeseed oil
1 clove garlic
1 tin tomatoes
a handful of basil or flat-leaf parsley
grated Parmesan, to serve

Takes 35 minutes

1. Show the kids how to peel the onion and top and tail the carrot and celery. Peel the carrot and chop all the vegetables roughly. Bung them in your food processor with the sausages, squeezed out of their skins, plus the fennel seeds. Pulse to combine and finely chop all the veggies and sausage meat. 

2. Put a couple of glugs of rapeseed oil into a pan and add the sausage mix, crush in the garlic (kids find this easiest using a crusher as they don't need to peel the clove which can be fiddly for little fingers). Add the tinned tomatoes and get the kids to give everything a good stir.

3. Simmer for 25 minutes. Get the kids to rip over a little basil or parsley (or snip it over with kitchen scissors) and to grate over a little Parmesan, then serve.