Sausage ragu
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Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
42
High
Nutrition per serving
Calories827.1 kcal (41%)
Total Fat43.1 g (62%)
Carbs79.7 g (31%)
Sugars11.7 g (13%)
Protein29.5 g (59%)
Sodium940.4 mg (47%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry a pinch of salt and add the garlic, chilli and rosemary, and cook for 1 min. Tip in the tomatoes and sugar, and simmer for 20 mins.
Step 2
Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
Step 3
Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
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