Sausage ragu
Chef DefneKitchen Studio chef · October 14, 2026A rich tomato ragu built on pork sausagemeat, seasoned with rosemary, chilli and a little lemon zest, then tossed through rigatoni. It freezes well, so it is worth making extra.
Ingredients · 12
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- Olive oil3 tbsp
- OnionFinely chopped1
- Garlic clovesCrushed2
- Chilli flakes¼ tsp
- Rosemary sprigsLeaves finely chopped2
- Tomatoes (canned)Chopped2
- Brown sugar1 tbsp
- Pork sausagesSkins removed6
- Whole milk150 ml
- LemonZested1
- Rigatoni350 g
- Parmesan and parsleyGrated and chopped, to serve
Method · 3 steps
- 1
Set a saucepan on a medium heat, add 2 tbsp of the olive oil and cook the onion in it for 7 mins, seasoning with a pinch of salt. Next, stir in the garlic, chilli flakes and rosemary for 1 min. Pour in the tomatoes (two 400 g cans) with the sugar and leave to simmer for 20 mins.
- 2
Warm the rest of the oil in a frying pan. Squeeze the sausagemeat out of the skins into the pan and fry for 5-7 mins, using a wooden spoon to crumble it as it cooks, until golden. Tip the browned meat into the tomato sauce, add the milk and lemon zest and simmer for 5 mins more. To freeze, cool completely and pack into large freezerproof bags.
- 3
Boil the rigatoni as the packet directs, drain, and mix it into the sauce. Finish with Parmesan and parsley.
