Stewed Tomato & Sausage Ragu with Tagliatelle
Preparation Time - 10 minutes
Cooking Time - 35-1hr
Very generous glug of olive oil
1 Red Onion - Finely diced
1/2 Leek - Finely sliced
3 Large cloves of garlic- Crushed and finely diced
1 Carrot - Peeled and diced
1/2 Jar of Sun dried tomatoes - Roughly diced
5-10 Stalks Cavolo Nero- Finely shredded/diced
Generous sprinkle of salt/ freshly ground black pepper
Tbsp of chopped fresh thyme (dried works well too)
Tbsp of chopped fresh oregano (dried works well too)
1 Tin of good quality tomatoes
2 Tbsp Tomato puree
Large Glug/Half a glass of red wine
1 Pack of Vegetarian (Cauldron are a good make) OR good quality meat ones - Roughly chopped
Half a bunch of fresh basil
80g of Parmesan - Finely grated
Start by finely slicing the onion, garlic, carrot and leeks in a large pan, add in the oil and cook on a medium to low heat until they all soften, this should take around 3-4 minutes. Add in the sun dried tomatoes, cavolo nero, herbs and seasoning and allow to cook on low for a further 5-6 minutes then pour in the tin tomatoes, tomato puree, red wine and allow to cook/simmer on low to medium for 35-45 minutes, once ready adjust the seasoning if necessary.
While this cooks place the sausages on a tray and oven bake as per instructions or for around 12-15 minutes (slicing them before hand speeds up the cooking time), once cooked transfer to the tomato sauce and cook for a further 10 or so minutes.
Heat a large pan of water until boiling, add a dash of salt then add the pasta and thoroughly stir, cook until al dente for around 10-12.
Once the pasta's cooked, transfer to the tomato sauce and stir, add in the all the basil leaves, extra black pepper, a little grated Parmesan and serve.