Jamie Oliver Sausage Ragu Recipes

SARAH MILLICAN'S TUSCAN SAUSAGE & TOMATO PASTA

Steps:

• Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
• Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
• Stir in the chopped veg and basil stalks, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened, stirring occasionally.
• Pour the balsamic into the pan and leave to bubble away and reduce slightly. Scrunch in the tomatoes through your clean hands, then add 1 tin's worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
• With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection with sea salt and black pepper, then remove from the heat.
• Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan.

OVEN BAKED SAUSAGE RAGU - JAMIE OLIVER

Steps:

• Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs.
• Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart.
• Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice.
• Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.