Sausage & mushroom ragu


Do one thing totally different with sausages and rework them into this veg-packed ragu. Nice for a household dinner, serve with couscous, mash or pasta


  • 2 tbsp olive oil
  • 1 carrot, grated
  • 3 spring onions, finely chopped
  • 2 garlic cloves, grated
  • giant handful of mushrooms, finely chopped or grated
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 6 pork sausages, squeezed out of their skins
  • 400g can chopped tomatoes
  • 1 tbsp tomato ketchup
  • mash, pasta or couscous, to serve


  • STEP 1

    Warmth the oil in a saucepan over a medium warmth and tip within the carrot, spring onions, garlic, mushrooms, oregano and fennel, together with a pinch of salt. Prepare dinner for about 5 minutes.

  • STEP 2

    Add the sausagemeat and prepare dinner till browned throughout, then add the chopped tomatoes and ketchup, together with a pinch of salt and 100ml water. Scale back the warmth to low, cowl and prepare dinner till the sauce is thick, about 20 minutes, stirring from time to time. Season to style, then serve with buttery mashed potato, pasta or couscous.


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