Pork

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  • Family Friendly
  • Fast
  • Easy

Summer Vegetable and Sausage Ragu

Fragrant with seasonal tomatoes, zucchini and handfuls of basil, this light and bright oven-baked ragu finds a cheat's shortcut in sausage mince for fast flavour. Tossed with spaghetti and topped with parmesan, it embodies the flavours of summer. Throw it together in a flash and enjoy it al fresco.

Medium

45 Minutes

Recipe

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01

Prepare Sausages

Preheat oven to 200°C fan-forced. Remove sausages from their casings and crumble sausage meat into a deep baking dish.

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02

Chop Vegetables

Slice zucchini into half moons and quarter tomatoes. Add to dish with sausage meat and toss together. Scatter with chilli flakes.

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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.

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04

Bake Ragu and Cook Pasta

Bake ragu for 25–30 minutes or until sausage is browned and cooked through and vegetables are tender. Press down on the tomatoes to release their juices. Meanwhile, cook pasta in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) cooking water.

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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.

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06

Plate Up

Fold through spaghetti and reserved pasta cooking water. Divide between bowls and top with parmesan to serve.

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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