Sausage and mortadella ragu

Sausage and mortadella ragu

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With a few supermarket ingredients – sausages, pasta and cheese – its easy to create this simple dinner idea.

The ingredient of Sausage and mortadella ragu

  1. 1/2 cup (125ml) olive oil
  2. 1 onion, finely chopped
  3. 2 celery stalks, finely chopped
  4. 2 garlic cloves, finely chopped
  5. 10 slices mortadella, chopped
  6. 3 pork and fennel sausages, casings removed
  7. 10 large sage leaves, roughly chopped, plus extra sage leaves, to serve
  8. 1 cup (250ml) white wine
  9. 2 cups (500ml) tomato sugo
  10. 1 bay leaf
  11. 1 1/2 cups (375ml) Massel chicken style liquid stock
  12. 400g rigatoni pasta
  13. Finely grated parmesan, to serve

The instruction how to make Sausage and mortadella ragu

  1. Heat 2 tbs oil in large saucepan over medium heat. Add onion and celery, and cook, stirring, for 5 minutes or until softened. Stir through garlic and cook for 1 minute or until fragrant.
  2. Add mortadella and sausage, and cook, breaking sausage up with a wooden spoon, for 10 minutes or until browned all over. Add sage and white wine, and simmer for 3 minutes or until reduced by half.
  3. Add sugo, stock and bay leaf, and simmer for 20 minutes or until thick and reduced. Season to taste.
  4. Cook pasta according to packet instructions. Drain and toss through sauce.
  5. Heat remaining 1/3 cup (80ml) oil in a frypan over medium-high heat. Add extra sage and cook for 1 minute or until crisp and bright. Remove using a slotted spoon and drain on paper towel.
  6. Sprinkle with fried sage and parmesan.

Nutritions of Sausage and mortadella ragu

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