Name: Sausage ragu
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 onion finely chopped; 2 large garlic cloves crushed; ¼ tsp chilli flakes; 2 rosemary sprigs, leaves finely chopped; 2 x 400g cans chopped tomatoes; 1 tbsp brown sugar; 6 pork sausages; 150ml whole milk; 1 lemon zested; 350g rigatoni pasta; grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve

Sausage ragu

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

50 min total 5 min prep 45 min cook 4 601 cal

Instructions

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1 Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
2 Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
3 Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.