Servings: 2
Calories: 511kcal
Equipment
- Enamelled cast iron pot (or large regular pot)
Ingredients
- 400 g lean Italian sausages
- 1 head of garlic
- 1 tsp dried chilli flakes
- 1 sprig fresh rosemary
- 1 tsp fennel seeds
- 5-6 large leaves sage
- 1 onion
- 1 tbsp olive oil
- 400 ml tinned diced tomatoes
- 400 ml tinned cherry tomatoes
- 1 tsp sugar
- salt and pepper to season
Instructions
- Preheat the oven to 180 degrees Celsius.
- Peel and roughly crush the garlic cloves under the side of a wide knife, and dice the onion. Gently fry both in 1 tbsp of olive oil in a large enamelled cast iron pot, on medium heat for 10 minutes. Stir regularly and don't allow to brown.
- Add the chilli flakes, rosemary, fennel, and sage into the pan, and cook for a further 2-3 minutes.
- Squeeze the sausage meat out of the casings and crumble or break into small pieces. Raise the heat to medium-high, and add to the pot. Cook, stirring occasionally for 5-10 minutes, until meat has browned with a few crispy bits here and there.
- Add the diced and cherry tomatoes, with the sugar. Season to taste with salt and pepper, and lower the heat to low. Cook, stirring occasionally, for 20 minutes, and allowing the sauce to reduce.
- Transfer the pot to the oven for a further 20 minutes. If sauce becomes too thick or dry, add a little water.
- If you're looking for the perfect pasta to pair with our sausage ragu, try our bread flour casarecce! Boil it in a large pot of lightly salted water until al dente, and then drain before stirring into the sauce.
Nutrition
Calories: 511kcal | Carbohydrates: 28.1g | Protein: 23.4g | Fat: 35.2g | Saturated Fat: 10.7g | Cholesterol: 57mg | Sodium: 1227mg | Potassium: 1193mg | Fiber: 5.7g | Sugar: 13.5g | Calcium: 120mg | Iron: 3mg
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