Tomato & Sausage Ragu

Quick and easy gluten-free recipe for tomato and sausage ragu, the whole family will enjoy – using delicious Finnebrogue Naked Pork Sausages.

1. Heat 2 tbsp of oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins.
2. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins
3. Heat the remaining oil in a frying pan over a medium heat. Add the sausages to the pan to fry off –  see pack for cooking instructions. Once cooked, slice the sausages and leave them in the pan.
4. To the pan, add to the sauce with the milk and lemon zest, then simmer for a further 5 mins.
5. Cook the pasta according to pack instructions. Drain and toss in the sauce. Garnish with parmesan and parsley leaves to serve.

To freeze the sauce

Leave the sauce to cool completely and transfer to large freeze-proof bags. Perfect mid-week meal!