Name: Sausage & cannellini bean ragu
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp vegetable or olive oil; 6 pork sausages meat squeezed from the skins; 2 onions finely chopped; 2 garlic cloves finely chopped; 1 tsp dried oregano; 1 tbsp Worcestershire sauce (optional); 400g can chopped or peeled plum tomatoes; pinch of sugar; 150ml beef stock or red wine; 400g can cannellini beans undrained; 200g spaghetti

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Sausage & cannellini bean ragu

Sausage & cannellini bean ragu

Fliss Freeborn

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.4 out of 5.18 ratingsRate

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Make our budget-friendly and filling sausage and bean ragu. It tastes even better the day after making it, but can also be ready in under an hour

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable or olive oil
6 pork sausages

meat squeezed from the skins
2 onions

finely chopped
2 garlic cloves

finely chopped
1 tsp dried oregano
1 tbsp Worcestershire sauce

(optional)
400g can chopped or peeled plum tomatoes
pinch of sugar
150ml beef stock

or red wine
400g can cannellini beans

undrained
200g spaghetti

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Nutrition: Per serving

kcal567
fat19g
saturates6g
carbs71g
sugars11g
fibre10g

high
protein23g
salt1.7g

Method

step 1

Heat the oil in a frying pan over a medium heat and fry the sausagemeat for 6-7 mins, breaking it up into small chunks using a wooden spoon as you go, until browned and lots of the fat has been released. Remove the sausagemeat to kitchen paper using a slotted spoon and leave to drain, leaving the fat in the pan.
step 2

Fry the onions in the sausage fat for 4-5 mins until slightly softened, then add the garlic, oregano and ¼ tsp black pepper. Cover and fry until completely softened, about 6 mins more, then return the sausagemeat to the pan, along with the Worcestershire sauce, if using.
step 3

Tip in the tomatoes, breaking them up with a spoon if needed. Add ½ tsp salt and the sugar. Swill the can out with the stock or wine, then add this to the pan and simmer for 15 mins over a low heat, stirring occasionally. Tip in the beans and their liquid, and cook for 10-15 mins more until the sauce has thickened slightly. Meanwhile, cook the spaghetti following pack instructions. Toss the ragu with the cooked spaghetti and serve.

Recipe from Good Food magazine, October 2023

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A star rating of 4.4 out of 5.18 ratings

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