Sausage Ragu


I have tested and tested and TESTED this recipe so many times.  I wanted it to be perfect – my husband is very fussy about his sauce.  I wanted to try and make this a $10.00 meal, but I couldn’t do it without compromising the dish.  So here it is – I can honestly say that everyone who has tested this for me (And thank you to all my lovely friends who do, and give me frank feedback) once had it, have demanded the recipe.  So I think I am onto a winner.  My beautiful friend Katie originally made this and dropped some around to my house when my son was unwell a few months ago, and its been a huge hit ever since.



6 large good quality pork sausages

1/2 cup of red wine

2 tablespoons of garlic

1 brown onion

Fresh basil (a good handful)

1 tablespoons of dried italian herbs

1 teaspoon of sugar

1 teaspoon of salt

700g of passata (I highly recommend the Leggos if you don’t make your own)

1 x 400g can of crushed tomatoes

1 chicken stock cube

1/2 cup of parmesan cheese

Linguini (or whatever pasta takes your fancy, gnocchi is also really good with this dish)



Take the sausage mince out of the casings. Easiest way to do this is to slice them down the centre and peel off.  Pull the meat apart, you want it to be consistency of really chunky beef mince, you can do this also by mashing it with a potato mash when it is in the sauce, or just using a fork and gently separating it as it cooks.

So, in your pot, brown your diced onion.  Add ALL the other ingredients (except the pasta, parmesan cheese and fresh basil) and then add your sausage meat.  Cook on low for 90 minutes, stirring occasionally.

10 minutes before serving, add the fresh basil and some freshly grated parmesan cheese into the sauce.  Toss through the cooked pasta and serve.

Add another sprinkle of parmesan if you so desire.


Thermomix version –

The thermo mix version is basically to chop and sautee the onion in the bowl before adding the rest of your ingredients, everyone likes their onion cooked differently – my husband LOVES the flavour of onion but hates the texture, so I pretty much have to pulverise the onion and cook it very very well before I add the other ingredients – but it all comes down to personal preference.  Some people like that texture in the sauce, so I would say to experiment and see what suits you – in the end, lets be honest… its all about zee sauce!  Also, remember to take the sausage meat out of the casings, but instead of mashing the meat, put the blade on .5 (the little wooden spoon icon) and let it cook and stir for 90minutes on 90-95.

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Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at and cook something amazing from her other site