1 onion, finely diced
1 can diced tomatoes
3 cloves garlic, finely minced
Pinch of chilli flakes (optional)
2 tsp Italian Stallion
½ cup red wine
300g tomato passata
2 tsp sugar
1 tsp Man Grind
In a large heavy based fry pan saute your onion in a dash of olive oil over a medium heat
Once the onion is translucent it's time to add the sausage. Using one sausage at a time, squeeze the insides of the sausages out of the casing into the pan. Repeat until you have done this to all the sausages. Using a fish slice or spatula, break the sausage down into little meatball sized pieces. About 1cm sized.
Once the sausage is browned, add the garlic, chilli (if using) and itallion stallion and stir until fragrant.
Add in the red wine & deglaze the bottom of the pan.
Add the passata and tinned tomatoes and stir to combine. Bring to a steady simmer
Reduce heat down to low and simmer for 30 minutes or until the sauce has reduced down and is nice and thick
Cook your pasta as per the packet instructions then drain reserving a cup of pasta water
Add the pasta to your sausage ragu tossing to combine. Add a little pasta water, one tablespoon at a time, to help bind the pasta and the sauce.
Serve with a good serving of parmesan cheese, a sprinkle of italian parsley and some fresh ground pepper.