Pork and Mushroom Ragu

Charmaine Lu -
  • 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