Rich sausage and lentil ragu
Cook a big batch of our basic lentil stew, then bring leftovers back to life by turning it into this easy midweek meal.
Ingredients
- 6 pork sausages
- 1 tbsp oil, for frying
- 1 garlic clove, crushed
- 1 tbsp dried oregano
- 1 tbsp tomato purée
- 3 tbsp balsamic glaze
- 500g/1lb 2oz basic lentil stew
- 400g tin chopped tomatoes
- sea salt and cracked black pepper
To serve
Method
First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up.
Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan.
Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan.
Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil.
Recipe Tips
You can also use the basic lentil stew to make our tomato, chorizo and lentil soup or butternut squash and spinach curried lentils.
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