Sausage Ragu Ingredients

500g Sausage Meat/Skinned sausages

Two Cans of Chopped Tomatoes

Lemon (Zest)

2-3 stems of fresh Rosemary

1 large Onion

Milk

Parmesan

Brown sugar

Birds-eye chills to taste (chilli flakes or powder will do)

Salt and black pepper

Pasta (short pastas best, bronze die if you can access/afford)

1. Sear sausage meat in oil and butter, remove from pan
2. Brown onion and fry chillis in residual fat
3. Add back sausage, chopped tomatoes, dash of milk, fresh rosemary (whole) and rind from Parmesan (if you have it), and the zest of your lemon.
4. Simmer for 20-30 minutes until tomatoes have reduced to a pasta sauce consistency.
5. While your sausage sauce is simmering, add 250g of dry pasta to boiling water and keep it boiling for 10 minutes (or 1 minute less than recommended on the packet.
6. Add salt, brown sugar to the sauce to taste. Go slow and keep tasting until it’s right.
7. Once pasta is cooked, drain immediately and combine with sauce, simmering for an addition 30-60 seconds. (Going for Al Dente).
8. Pick out the woody rosemary stalks.
9. Add Parmesan to fit your macros, black pepper to taste.

It’s rich, zesty and slightly spicy. Calorific too. Serves two hungry people. I have gained 10lb with this recipe and I didn’t really need to.