Pork
Summer Vegetable and Sausage Ragu
Fragrant with seasonal tomatoes, zucchini and handfuls of basil, this light and bright ragu tossed with spaghetti embodies the flavours of summer. Throw it together in a flash and enjoy it al fresco.
Recipe
01
Prepare Sausages
Preheat oven to 220°C fan-forced. Remove sausages from their casings and crumble sausage meat into a deep baking dish.
02
Chop Vegetables
Slice zucchini into half moons and quarter tomatoes. Add to dish with sausage meat and toss together. Scatter with chilli flakes.
03
Make Stock
Dissolve stock cube in 60ml (1⁄4 cup) boiling water. Add tomato paste to stock and stir to combine. Pour over sausage and vegetables.
04
Bake Ragu and Cook Pasta
Bake ragu for 30–35 minutes or until sausage is browned and cooked through and vegetables are tender. Meanwhile, cook pasta in a large saucepan of salted, boiling water for 8-10 minutes or until al dente. Drain, reserving 30ml (11⁄2 tablespoons) cooking water.
05
Add Basil and Season
Remove ragu from oven. Pick basil leaves from their stems, add to ragu and mix to combine. Season with salt and pepper.
06
Plate Up
Fold through spaghetti and reserved pasta cooking water. Divide between bowls and top with parmesan to serve.
Australians QuiteLike
Summer Vegetable and Sausage Ragu
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami