RecipeTin Eats’ sausage ragu

Name: RecipeTin Eats’ sausage ragu
Total time: 150 min
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; 3 garlic cloves, finely chopped; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 tsp fennel seeds; 350g pork sausages, meat removed from casings; 350g beef sausages, meat removed from casings; 2 tbsp tomato paste; 250ml (1 cup) pinot noir (substitute zero-alcohol red wine or more chicken stock); 250ml (1 cup) salt-reduced chicken stock; 400g can crushed tomato; 3 thyme sprigs; 2 bay leaves (preferably fresh); ¾ tsp cooking salt; ½ tsp black pepper; ¼ tsp chilli flakes

www.theage.com.au

Sausage meat gives the sauce a deeper flavour than you’d get by using simple mince meat.

View full recipe on www.theage.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theage.com.au.

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Ingredients

1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
1 tsp fennel seeds
350g pork sausages, meat removed from casings
350g beef sausages, meat removed from casings
2 tbsp tomato paste
250ml (1 cup) pinot noir (substitute zero-alcohol red wine or more chicken stock)
250ml (1 cup) salt-reduced chicken stock
400g can crushed tomato
3 thyme sprigs
2 bay leaves (preferably fresh)
¾ tsp cooking salt
½ tsp black pepper
¼ tsp chilli flakes