Name: Sausage & cannellini bean ragu
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp vegetable or olive oil -; 6 pork sausages, meat squeezed from the skins -; 2 onions, finely chopped -; 2 garlic cloves, finely chopped -; 1 tsp dried oregano -; 1 tbsp Worcestershire sauce (optional) -; 400g can chopped or peeled plum tomatoes -; pinch of sugar -; 150ml beef stock or red wine -; 400g can cannellini beans, undrained -; 200g spaghetti -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sausage & cannellini bean ragu

1. 2 tbsp vegetable or olive oil -

2. 6 pork sausages, meat squeezed from the skins -

3. 2 onions, finely chopped -

4. 2 garlic cloves, finely chopped -

5. 1 tsp dried oregano -

6. 1 tbsp Worcestershire sauce (optional) -

7. 400g can chopped or peeled plum tomatoes -

8. pinch of sugar -

9. 150ml beef stock or red wine -

10. 400g can cannellini beans, undrained -

11. 200g spaghetti -

How to cook deliciously - Sausage & cannellini bean ragu

1. Stage

Heat the oil in a frying pan over a medium heat and fry the sausagemeat for 6-7 mins, breaking it up into small chunks using a wooden spoon as you go, until browned and lots of the fat has been released. Remove the sausagemeat to kitchen paper using a slotted spoon and leave to drain, leaving the fat in the pan.

2. Stage

Fry the onions in the sausage fat for 4-5 mins until slightly softened, then add the garlic, oregano and ¼ tsp black pepper. Cover and fry until completely softened, about 6 mins more, then return the sausagemeat to the pan, along with the Worcestershire sauce, if using.

3. Stage

Tip in the tomatoes, breaking them up with a spoon if needed. Add ½ tsp salt and the sugar. Swill the can out with the stock or wine, then add this to the pan and simmer for 15 mins over a low heat, stirring occasionally. Tip in the beans and their liquid, and cook for 10-15 mins more until the sauce has thickened slightly. Meanwhile, cook the spaghetti following pack instructions. Toss the ragu with the cooked spaghetti and serve.