Sausage ragu
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Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
42
High
Nutrition per serving
Calories791.9 kcal (40%)
Total Fat39.3 g (56%)
Carbs79.4 g (31%)
Sugars12.7 g (14%)
Protein31 g (62%)
Sodium806.6 mg (40%)
Fiber5.6 g (20%)
% 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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