Saturday, 30 October 2010

Sausage and Carrot Ragu

This is a Mean Mother Cooker staple in my kitchen. Sausage and Carrot ragu was a firm favourite when my family and I used to holiday on the North Norfolk coast (we still do, and the recipe is still as great as it was back then). The sausages from the butchers in Burnham Market are absolutely delicious. But of course you don't have to travel there every time you fancy this simple pasta dish! My son loves this dish too.

6 sausages, skinned
3 carrots, peeled and grated
1 onion, chopped
half jar of passata
half pint of chicken stock
sprig of fresh oregano or half teaspoon of dried oregano
1 bay leaf
1 teaspoon Marmite
salt and pepper

Fry the onion in a little olive oil until soft and translucent. Add the sausage meat and fork-up into little pieces. Cook for 5 minutes. Add the carrots and cook for a further 5 minutes. Now add the passata, stock and herbs and simmer for 30 minutes. Add the Marmite and season to taste. Serve with pasta and Parmesan cheese.
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