Stewed Tomato & Sausage Ragu with Tagliatelle

 

Stewed Tomato & Sausage Ragu with Tagliatelle 

Feeds 4-6

Preparation Time - 10 minutes

Cooking Time - 35-1hr 

Ingredients - 

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

500g Tagliatelle 

Half a bunch of fresh basil

80g of Parmesan - Finely grated

Instructions - 

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.