Pork and Mushroom Ragu

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Pork and Mushroom Ragu

Pork and Mushroom Ragu

Ingredients
Method

Ingredients

Method

2 tbsp olive oil
1 grated carrot
3 chopped spring onions
2 grated garlic cloves
Large handful of chopped mushrooms
1 tsp dried Italian herb mix
1 tsp fennel seeds
6 pork sausages, squeezed from skins
400g tin of chopped tomatoes
1 tbsp ketchup
Cooked polenta or pasta, to serve

Fry the carrot, spring onions, mushrooms, garlic, fennel and herbs in the oil for 5 mins and season well. Add the sausagemeat and cook to brown all over, then tip in the chopped tomatoes and ketchup with a pinch of salt. Pour in 100ml of water, then simmer on low - covered - for about 20 mins, or until thick and glossy. Stir regularly. Serve with polenta or pasta, and a good helping of grated parmesan.

25 mins

4 serving

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