BBC Good Food Magazine

Sausage & mushroom ragu


SERVES 4 PREP 10 mins COOK 25 mins EASY ❄

2 tbsp olive oil

1 carrot, grated

3 spring onions, finely chopped 2 garlic cloves, grated large 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

1 Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins. 2 Add the sausagemea­t and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

GOOD TO KNOW 2 of 5-a-day

PER SERVING 303 kcals • fat 22g • saturates 7g • carbs 13g • sugars 7g • fibre 3g • protein 11g • salt 1.2g

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