Sausage & Mushroom Ragu

Sausage & Mushroom Ragu

Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta

This Sausage and Mushroom Ragu is rich and hearty and ready in about 45 minutes!  Layers of flavor are built easily with mushrooms, Italian sausage, red wine  and tomatoes.   It’s a restaurant quality pasta recipe that’s easy enough for a weeknight, but perfect for a special occasion!

5 tbsp olive oil
4 carrot, grated
6 spring onions, finely chopped
5 garlic cloves, grated
large handful of mushrooms, finely chopped or grated
4 tsp dried oregano
4 tsp fennel seeds
9 pork sausages, squeezed out of their skins
430g can chopped tomatoes
4 tbsp tomato ketchup
mash, pasta or couscous, to serve

Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.


Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed oil, beetroot, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E.  We will now talk about olive oil!
As the name suggests, this oil is made from olives, by squeezing whole fruits. Depending on the quality of the olives and the way they are squeezed, there are different types of olive oil.

Vitamin E prevents the oxidation of unprotected fatty acids. Vitamin’s D speeds up metabolism. stimulates growth and serves to build and maintain tissue, skin and mucous membranes. Vitamin D stimulates growth and serves to maintain tissue, skin and mucous membranes.
They are important for hair and eye care, improve the work of the stomach and intestines.