Sausage & mushroom ragu

family dishes mushrooms ragu sausages

N/A

Source

Ingredients

2 tbsp olive oil

1 carrot, grated

3 spring onions, finely chopped

2 garlic cloves, grated

large handful of mushrooms, finely chopped or grated

1 tsp dried oregano

1 tsp fennel seeds

6 pork sausages, squeezed out of their skins

400g can chopped tomatoes

1 tbsp tomato ketchup

mash, pasta or couscous, to serve

Method

Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.

Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.