This is perfect for easy entertaining and can be prepared ahead of time. It’s amazing how intense this sauce is even though the cooking time is relatively short for a ragu. Serve it with pasta, rice or mashed potato. This recipe if by Diana Henry who writes for the Daily Telegraph. Freezes well.
Prep time: 10 minutes | Cooking time: 1 hour 10 minutes
MAKES. 6-8 servings
- 2 tbsp extra-virgin olive oil
- 800g sausage (preferably a spicy one), casings removed and meat broken into chunks
- 200g bacon lardons
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp fennel seeds, crushed in a mortar (optiona
- 1 tsp chilli flakes
- Generous grating of nutmeg
- 250ml red wine, white wine or chicken stock
- 1 x 400g tin chopped tomatoes
- 2 tsp dried oregano
- Pinch of sugar
- Heat half the olive oil in a heavy-bottomed pan – you can use the rest as you need it – and brown the sausage meat and bacon all over in batches. Remove each batch of meat once browned and set aside.
- Add the onion to the pan and fry over a medium heat until soft and golden, then add the garlic, fennel seeds, chilli and nutmeg and cook for 2 minutes. Add the wine or stock along with the tomatoes, oregano, sugar and some seasoning. Put all the meat back in the pan and bring the dish to just under the boil.
- Turn the heat down and simmer over a very low heat for 45 minutes. Keep the pan covered at first, then halfway through the cooking time, remove the lid and allow the cooking juices to reduce. You want to end up with a sauce thick enough to coat pasta. Check the seasoning.
- To freeze, allow to cool fully then freeze in plastic containers. Allow the ragu to defrost in the fridge before you heat it again.