Sausage Ragù Recipe - Great British Chefs

Main
easy
6
1 hour 30 minutes

PT1H30M

This rich and comforting sausage ragù recipe is a a feast for the senses, packed with flavour from chickpeas, chorizo, tomato, paprika and, of course, good-quality Italian sausages. Luke suggests serving the ragù with focaccia and a glass of red wine for maximum enjoyment.

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Ingredients

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Metric

Imperial

Tuscan-style sausage ragù

600g of sausage, good quality and Italian
50g of red onion, diced
50g of garlic, finely sliced
120g of chorizo
1 pinch of chilli flakes
1/2 tsp smoked paprika
1 tbsp of tomato purée
200ml of white wine
1 tin of chickpeas
400g of tinned plum tomatoes
150ml of water
100ml of extra virgin olive oil, good quality
salt

To serve

70g of Parmesan, 2 years aged
1 garlic clove
1 unwaxed lemon
1/2 bunch of parsley
1 handful of basil leaves
25ml of extra virgin olive oil
black pepper

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Method

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To begin, add the oil to a heavy-based pan (preferably a cast iron one) and place over a medium heat – it will look like an excessive amount of oil at this stage but don't worry, it will play an important part in the sauce later on

100ml of extra virgin olive oil, good quality

Once hot, add the sausages and allow to colour. Remove from the pan and set aside once golden

600g of sausage, good quality and Italian

Add the onion and garlic and season with a little salt – this will help to sweat the vegetables, rather than colour them. Gently cook for 7–10 minutes

50g of garlic, finely sliced
50g of red onion, diced
salt

Cut the chorizo into long slices and add to the onion and garlic, along with the chilli flakes, paprika and tomato puree. Cook out for a further 7–10 minutes – at this point, the oil should be a bright red colour

120g of chorizo
1 tbsp of tomato purée
1 pinch of chilli flakes
1/2 tsp smoked paprika

Add the wine, bring to a rapid boil and allow to reduce by half. Add the tinned tomatoes, tinned chickpeas (including the liquid in the tin) and water. Return the sausages to the pan and reduce the liquid by half

200ml of white wine
150ml of water
1 tin of chickpeas
400g of tinned plum tomatoes

At this stage, the sauce should be thick and glossy from the olive oil. Set aside to rest for 5 minutes

Meanwhile, freshly grate the Parmesan, lemon zest and garlic clove together. Chop the parsley and pick the basil leaves

1 handful of basil leaves
70g of Parmesan, 2 years aged
1 garlic clove
1 unwaxed lemon
1/2 bunch of parsley

Add the parsley to the ragù and stir. Squeeze in half of the lemon (without the zest) and place the ragù in the centre of the table. Splash over a final touch of olive oil and sprinkle liberally with the garlic, lemon and Parmesan mixture. Grind over a twist of black pepper and eat with fresh focaccia and red wine. Sit back and enjoy the life you have for five peaceful minutes!

25ml of extra virgin olive oil
black pepper

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Luke Holder

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.