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

We’re deep into comfort food territory at this point in the year, and weather aside, we could all do with some extra comfort these days.

For me, comfort food can fall into a few categories. Something hearty you can eat from your lap on the sofa, spooned straight from the bowl (soup, stews, risotto and pasta), something cheesy, oozy, carby or pastry heavy (toasties and pies float my boat) or a rib-sticking pudding, something you can drown in custard or runny cream.

Here are three comforting dishes to cheer up your weekend. 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

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 sausage meat 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.

PREP: 5 MINS COOK: 45 MINS SERVES 4