Simple sausage ragu recipe

Method

1. Heat the oil in a nonstick frying pan over a medium-high heat and add the onions. Cook for 10 mins until golden. Add the garlic and cook for 1 min until fragrant. Using a slotted spoon, remove the onion and garlic to a plate, leaving the oil behind.
2. Increase the heat to high and squeeze the sausage meat out of the skins and into the pan. Cook for 10 mins, using a spoon to break up the meat until lightly golden. Meanwhile, cook the spaghetti to pack instructions.
3. Add the cooked onions and garlic, the capers, tomato purée, rosemary, sugar and passata to the sausage pan; stir well. Bring to the boil, then reduce the heat and simmer for 5 mins, stirring occasionally, until reduced and the sauce is thick; season to taste. Set aside half of the ragu – see tip, below.
4. Drain the pasta well and toss with the remaining sausage ragu. Sprinkle with the parsley and grated Parmesan, if you like, to serve.

• Cook once, eat twice tip: Use leftovers from this recipe for our loaded jacket potatoes.

• See more Cook once, eat twice recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.