Sausage & cannellini bean ragu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable or olive oil
- 6 pork sausagesmeat squeezed from the skins
- 2 onionsfinely chopped
- 2 garlic clovesfinely chopped
- 1 tsp dried oregano
- 1 tbsp Worcestershire sauce(optional)
- 400g can chopped or peeled plum tomatoes
- pinch of sugar
- 150ml beef stockor red wine
- 400g can cannellini beansundrained
- 200g spaghetti
Nutrition: Per serving
- kcal567
- fat19g
- saturates6g
- carbs71g
- sugars11g
- fibre10ghigh
- protein23g
- salt1.7g
Method
step 1
Heat the oil in a frying pan over a medium heat and fry the sausagemeat for 6-7 mins, breaking it up into small chunks using a wooden spoon as you go, until browned and lots of the fat has been released. Remove the sausagemeat to kitchen paper using a slotted spoon and leave to drain, leaving the fat in the pan.
step 2
Fry the onions in the sausage fat for 4-5 mins until slightly softened, then add the garlic, oregano and ¼ tsp black pepper. Cover and fry until completely softened, about 6 mins more, then return the sausagemeat to the pan, along with the Worcestershire sauce, if using.
step 3
Tip in the tomatoes, breaking them up with a spoon if needed. Add ½ tsp salt and the sugar. Swill the can out with the stock or wine, then add this to the pan and simmer for 15 mins over a low heat, stirring occasionally. Tip in the beans and their liquid, and cook for 10-15 mins more until the sauce has thickened slightly. Meanwhile, cook the spaghetti following pack instructions. Toss the ragu with the cooked spaghetti and serve.
