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Sausage and thyme ragu

Name: Sausage and thyme ragu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 6 Roma tomatoes, roughly chopped; 4 garlic cloves, roughly chopped; 1/2 bunch thyme; 1 heaped tsp dried chilli flakes; 4 pork and fennel sausages, casings removed, crumbled; 1 cup (250ml) Chicken Style Liquid Stock; 1 tbs extra virgin olive oil; 2 tbs tomato paste; 250g vine-ripened cherry tomatoes; 400g bucatini or spaghetti, cooked according to packet instructions; Fresh ricotta, to serve

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by Phoebe Wood

May 19, 2016

Save on washing up with this rich, meaty, one-tray bake by Phoebe Wood.

6 Roma tomatoes, roughly chopped
4 garlic cloves, roughly chopped
1/2 bunch thyme
1 heaped tsp dried chilli flakes
4 pork and fennel sausages, casings removed, crumbled
1 cup (250ml) Massel Chicken Style Liquid Stock
1 tbs extra virgin olive oil
2 tbs tomato paste
250g vine-ripened cherry tomatoes
400g bucatini or spaghetti, cooked according to packet instructions
Fresh ricotta, to serve

Method

1.

Preheat oven to 220°C. Place Roma tomato, garlic, thyme, chilli and sausage meat in a deep-sided baking tray.
2.

Pour in stock and drizzle with oil. Season. Bake for 20 minutes or until sausage is browned and tomato is soft.
3.

Remove from oven and roughly crush tomatoes. Stir in tomato paste and add cherry tomatoes.
4.

Bake for a further 10 minutes or until cherry tomatoes are slightly soft. Serve with pasta and ricotta.