Sausage Ragu with Parmesan Mash

Serves: 4

Ingredients

3 teaspoons olive oil
375g beef sausages
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
½ cup vegetable stock
400g can crushed tomatoes
2 tablespoons chopped fresh basil leaves
800g sebago potatoes, peeled, chopped
⅓ cup milk
40g butter
⅓ cup grated parmesan cheese
Small basil leaves, to serve

Method

1. Heat oil in a large frying pan over medium heat. Cook sausages, turning, for 10 minutes or until browned and cooked through. Transfer to a plate lined with paper towel. Cut into 3cm pieces.
2. Add onion and garlic to pan. Cook for 2 to 3 minutes or until softened. Add stock and tomato. Bring to the boil. Reduce heat to medium-low. Return sausage to pan. Add chopped basil. Simmer for 10 minutes or until thickened slightly.
3. Meanwhile, cook potato in a saucepan of boiling, salted water for 12 minutes or until tender. Drain. Return to pan. Mash. Add milk, butter and parmesan. Stir until smooth. Season with salt and pepper. Serve mash with sausage mixture and basil.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.