Student Ragout Food

SAUSAGE RAGU

Sausage ragu image

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Provided by Esther Clark

Time 50m

Number Of Ingredients 12

Ingredients

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
¼ tsp chilli flakes
2 rosemary sprigs, leaves finely chopped
2 x 400g cans chopped tomatoes
1 tbsp brown sugar
6 pork sausages
150ml whole milk
1 lemon, zested
350g rigatoni pasta
grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve

Steps:

Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
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.
Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

Nutrition Facts : Calories 589 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium

STUDENT RAGOUT

Student Ragout image

Make and share this Student Ragout recipe from Food.com.

Provided by Catdocmom

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 slices bacon
1 lb round steak, cut into bite-sized pieces
2 medium white onions, sliced
4 large carrots, thinly sliced into rings
5 medium potatoes, peeled and thinly sliced
1 teaspoon garlic salt
salt and pepper

Steps:

In large, deep pot, fry bacon and leave in pot to cool.
Add steak, garlic salt, salt and pepper.
Layer onions, then carrots, then potatoes, adding salt and pepper to each layer.
Add water up to top of potatoes.
Turn burner on medium high.
When meat begins to sizzle, cover pot, and turn heat to low.
When potatoes are tender, stew is done.

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