Lamb sausage ragu
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 30 minutes
- Servings 6 portions
- 40 g Parmesan cheese, cut into pieces (3 cm)
- 1 tbsp fenugreek seeds
- 1 tbsp cumin seeds
- 120 g onion, cut into halves
- 2 garlic cloves
- 250 g mixed vegetables of choice, cut into pieces (4 cm - see Tips)
- 20 g olive oil
- 50 g dry white wine
- 400 g canned crushed tomatoes
- ¼ tsp ground black pepper
- ½ tsp sea salt
- 500 g raw lamb sausages, casings removed and meat crumbled (see Tips)
- cooked pasta of choice
- fresh flat-leaf parsley, leaves only, to serve
Preparation
- Place Parmesan into mixing bowl and grate
10 sec/speed 9 . Place in a bowl and set aside. - Place fenugreek and cumin seeds into mixing bowl and mill
10 sec/speed 9 . - Add onion, garlic, vegetables and oil, then chop
3 sec/speed 7 . Scrape down sides of mixing bowl with spatula. - Add wine and cook
5 min/100°C/Reverse/speed 1 . - Add tomatoes, pepper and salt. Insert simmering basket into mixing bowl, weigh sausage meat into it, then cook
10 min/100°C/Reverse/speed 1 . - Stir sausage meat with spatula to break up and ensure even cooking, then cook for a further
10-15 min/100°C/speed 1 or until cooked through. - Remove simmering basket with aid of spatula and place sausage meat into a thermal serving bowl. Pour sauce over the meat and stir to combine. Serve ragu with cooked pasta and top with the grated Parmesan and parsley.
Tips & Tricks
- This recipe is a great way to use up any leftover vegetables in the fridge.
- Replace the lamb sausages with our Homemade pork sausages, refer to the recipe on Cookidoo®.
