Sausage Ragu with Parmesan Mash

Sausage Ragu with Parmesan Mash

 

Serves: 4

Ingredients

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

 

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

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

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