Sausage Ragu

A delicious, rich meat sauce with layers upon layers of flavour. The key to a tasty ragù is patience. Getting that depth of flavour takes time—it’ll take around 2 hours from start to finish—but most of that time is hands-off. Serve with pasta or use it as a base for a tasty lasagna.

  • Prep Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 4 1x
  • Category: Pasta, Meat


  • 500 g good-quality pork sausage meat
  • extra-virgin olive oil
  • 2 sweet onions, finely chopped
  • 2 large garlic cloves, finely chopped
  • 3 sprigs fresh rosemary, leaves only, finely chopped
  • 6 fresh sage leaves, finely chopped
  • 2 tbsps double concentrated tomato purée
  • 200 ml white wine
  • 1 x 400g tin of good-quality whole peeled plum tomatoes, hand-crushed
  • 150 ml chicken stock
  • 150 ml whole milk


  1. Form your sausage meat into ping-pong ball-sized meatballs (they don’t need to be perfect; they’ll be ground up later). While this might seem like a superfluous step, it actually adds huge depth of flavour. Forming the sausage meat into meatballs enables you to get a great sear on the meat (sear = flavour!) without overcooking it. A great tip I learnt from Bon Appétit.
  2. Heat a splash of extra-virgin olive oil in a large saucepan over medium-high heat (I like to use a Dutch oven). Sear the meatballs, turning occasionally, until browned on all sides. If it looks like the bottom of the pot is catching, lower the heat – browning is good, burning not so much! Once browned, transfer the meatballs to a plate or shallow bowl.
  3. Turn the heat down to medium. Add the onions and season with sea salt and freshly-ground black pepper. Cook, stirring occasionally, until nice and soft, around 5 minutes. Add the garlic, rosemary and sage and cook for 1 minute, stirring constantly.
  4. Add the tomato purée and cook, stirring frequently, until it begins to darken, 2 to 3 minutes. Add the white wine and cook, stirring occasionally, until it is reduced by around ¾, 3 to 4 minutes.
  5. Add the crushed tinned tomatoes, chicken stock and milk and turn the heat up-to high. Season with sea salt and freshly-ground black pepper and stir to combine. Return the sausage meatballs to the pot and bring the sauce to a simmer.
  6. Reduce the heat to low, cover the pot and simmer for 1 ½ to 2 hours, or until the sausage meatballs are nice and tender.
  7. Using a potato masher, break up the meatballs into a nice mince. Season, to taste, then serve. Enjoy!

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