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Sausage and mortadella ragu
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Whip up a delicious sausage and cheese pasta dish using just a few basic ingredients.
Ingredients:
  • 125ml olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, finely chopped
  • 10 slices mortadella, chopped
  • 3 pork and fennel sausages, casings removed
  • 10 large sage leaves, roughly chopped, plus extra sage leaves, to serve
  • 250ml white wine
  • 500ml sugo
  • 1 bay leaf
  • 375ml chicken stock
  • 400g rigatoni pasta
  • Finely grated parmesan, to serve
Instructions:
  • In a large saucepan over medium heat, warm 2 tablespoons of oil. Saute onion and celery for about 5 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
  • Combine the mortadella and sausage in the pan and cook, breaking up the sausage with a wooden spoon, for 10 minutes or until nicely browned. Stir in the sage and white wine, and let it simmer for 3 minutes until the liquid is reduced by half.
  • Simmer sugo, stock, and bay leaf for 20 minutes until thick and reduced. Season to taste.
  • Prepare pasta as indicated on package. Once cooked, drain and mix with sauce.
  • In a frypan over medium-high heat, heat the remaining 1/3 cup (80ml) oil until shimmering. Add extra sage and fry for 1 minute until crispy and vibrant. Remove the sage using a slotted spoon and let it drain on paper towel.
  • Top with crispy sage leaves and grated Parmesan cheese.

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