Pork

Sausage and mortadella ragu

Name: Sausage and mortadella ragu
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 125ml olive oil; 1 onion, finely chopped; 2 celery stalks, finely chopped; 2 garlic cloves, finely chopped; 10 slices mortadella, chopped; 3 pork and fennel sausages, casings removed; 10 large sage leaves, roughly chopped, plus extra sage leaves, to serve; 250ml white wine; 500ml sugo; 1 bay leaf; 375ml chicken stock; 400g rigatoni; Finely grated parmesan, to serve

3 ratings

15m

40m

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by Phoebe Wood

Aug 01, 2017

Tired of cooking sausages the same old way? This recipe will not disappoint.

1/2 cup (125ml) olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
10 slices mortadella, chopped
3 pork and fennel sausages, casings removed
10 large sage leaves, roughly chopped, plus extra sage leaves, to serve
1 cup (250ml) white wine
2 cups (500ml) tomato sugo
1 bay leaf
1 1/2 cups (375ml) chicken stock
400g rigatoni
Finely grated parmesan, to serve

Method

1.

Heat 2 tbs oil in large saucepan over medium heat. Add onion and celery, and cook, stirring, for 5 minutes or until softened. Stir through garlic and cook for 1 minute or until fragrant.
2.

Add mortadella and sausage, and cook, breaking sausage up with a wooden spoon, for 10 minutes or until browned all over. Add sage and white wine, and simmer for 3 minutes or until reduced by half.
3.

Add sugo, stock and bay leaf, and simmer for 20 minutes or until thick and reduced. Season to taste.
4.

Cook pasta according to packet instructions. Drain and toss through sauce.
5.

Heat remaining 1/3 cup (80ml) oil in a frypan over medium-high heat. Add extra sage and cook for 1 minute or until crisp and bright. Remove using a slotted spoon and drain on paper towel.
6.

Sprinkle with fried sage and parmesan.