Chestnut and sausage ragu recipe
Chestnuts, an earthy and sweet Christmas favourite, shine in this festive ragu recipe
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 850 calories / serving
- Freezable
Ingredients
- 250g chestnuts (180g prepared)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp crushed chillies
- 1 tsp fennel seeds
- 4 fresh sage leaves, finely sliced
- 454g pack Cumberland sausages, squeezed from their skins
- 2 tbsp tomato purée
- 125ml white wine
- 1 chicken or vegetable stock cube, made up to 200ml
- 4 tbsp whipping cream
- 300g tagliatelle or pappardelle
- 10g fresh parsley, leaves picked and finely chopped
- 20g Parmesan or vegetarian hard cheese
Each serving contains
- Energy
- 3560kJ 850.0kcal
- Fat
- 43g
- Saturates
- 8g
- Salt
- 2.5g
- Sugars
- 11g
of the Reference intake
Carbohydrate 88.5gProtein 27.6gFibre 7.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Use a sharp knife to make a cross in the top of each chestnut. Transfer to a roasting tin and roast for 25 mins or until the shells start to peel away. Peel off the shell and papery husk, then roughly chop.
- Meanwhile, heat the oil in a frying pan over a low heat; fry the onion for 8 mins. Stir in the garlic, chilli, fennel and sage and cook for 1 min.
- Add the sausagemeat to the pan, breaking into small pieces with a wooden spoon. Fry for 5 mins, then stir in the tomato purée.Cook for 1 min, then add the wine; bubble for 1-2 mins until reduced and sticky.
- Stir in the chestnuts and stock. Simmer gently for 10 mins until thickened. Add the cream and bubble for 1 min.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta to pack instructions. Drain, then add to the pan with the ragu and stir to coat. Divide between 4 bowls; scatter with the parsley and Parmesan.
- See more Christmas recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
