This rich creamy winter warmer is a low and slow one.

The secret to getting it spot on is to take your time and give it plenty of love and affection. Perfect for those cold winter Sunday’s when there’s time to let a pot bubble a way for a good couple of hours.

ragu 2

  • 1 red onion thinly diced
  • 3-4 cloves of garlic
  • 1 teaspoon of paprika
  • Meat from 4 sausages, squeezed from their skins
  • 1 good dollop tomato puree
  • 1 good splosh of beefy red wine (i’d recommend a Rioja or Aldi’s Ripasso).
  • 1 tin of chopped tomatoes
  • An extra splash of water
  • Worcester sauce, a good glug
  • Red wine vinegar, a good plug
  • 1 stock cube
  • 2 teaspoons of dried basil
  • Fresh spaghetti, as much as you can eat
  • A few sprigs of fresh basil
  • A few cherry tomatoes
  • A good grating of hard cheese to serve

ragu 3

  1. Soften the onions in a large pan in a glug of oil.
  2. Add in the garlic and paprika and give it a good stir to coat the onions.
  3. Add in the sausage meat (after squeezing from their skin and making a big old mess along the way).
  4. Stir it all in on a high heat until the meat has browned.
  5. Squeeze in a good dollop of tomato puree and give it all a good stir until evenly coated.
  6. Pour over a good glug of hearty red wine, I find it always best to pour some into a separate glass for drinking while you’re cooking .
  7. Add in the tomatoes, water, stock, Worcester sauce and vinegar and bring to the boil.
  8. Turn it down to a simmer and leave for as long as you can bear, adding a little extra water as it begins to reduce.
  9. After the sauce has reduced and begun to thicken, pop the pasta on to cook.
  10. Keep tasting the sauce regularly and add salt and pepper as desired.
  11. Once the pasta has cooked, reduce the sauce down to the desired consistency and serve it up with loads of grated cheese fresh basil and cherry tomatoes.


ragu 1

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