Pork

Instant pork ragu

Name: Instant pork ragu
Yield: 4
Ingredients: 400g lasagne sheets; 40.00 ml extra virgin olive oil; 6 (about 500g) pork and fennel sausages, or other good quality pork sausages; 2 garlic cloves, crushed; 40.00 ml tomato paste; 375ml red wine; 1 bay leaf; 400g can whole peeled tomatoes; Parmesan to serve; Parsley to serve

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by Silvia Colloca

Cook and author

Sep 12, 2016

Silvia Colloca brings her recipes to life with a creative flair for cooking and a little touch of amore. Lasagna sheets give this ragu a twist you'll love.

400g lasagne sheets
2 tbs extra virgin olive oil
6 (about 500g) pork and fennel sausages, or other good quality pork sausages
2 garlic cloves, crushed
2 tbs tomato paste
11⁄2 cups (375ml) red wine
1 bay leaf
400g can whole peeled tomatoes
Parmesan to serve
Parsley to serve

Method

1.

Bring a large saucepan of water to the boil. Cook lasagne sheets until al dente. Meanwhile, squeeze sausage meat from casings. Heat oil in a deep frypan over high heat. Add the sausage meat and cook for 3-4 minutes until golden. Add the garlic and cook for 1 minute or until fragrant.
2.

Add tomato paste, wine, tomatoes, 1⁄2 cup (125ml) water and bay leaf. Stir to combine. Use a masher or spoon to break down the sausage meat into small pieces. Bring to a simmer and cook, stirring occasionally, for 10 minutes or until reduced and thickened.
3.

Drain lasagne sheets and serve topped with sauce, grated parmesan and parsley.