This family-friendly sausage ragu has a sweet tomato and aubergine base. We've got a pretty unusual technique for cutting the aubergines that promises a rustic Italian vibe. There's a flourish of toasted seeds for the grown-ups at the end, which gives a more complex flavour.
Prep Time
30 min
Cuisine
Mediterranean
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the fennel seeds and cook for 2 min, then transfer them to small dish for serving
Tip: watch them like a hawk to make sure they toast, not burn!
Keep the pan, you'll use it later!
2
Trim the stalks off the aubergine[s] and cut themin half lengthways
Tear the aubergine halves into rough pieces using your hands (alternatively chop into large chunks)
Tip: this is a rustic dish, so the aubergine doesn't have to be neat!
3
Return your pan to a high heat with 2 tbsp [4 tbsp]vegetable oil
Once hot, add the torn aubergine with a big pinch of salt
Cook for 3-4 min or until starting to brown
Meanwhile, boil a kettle for your pasta
4
Slice the sausages open and squeeze the sausagemeat into the aubergine (this is a fun job for little hands!)
Reduce the heat to medium-low and cook for a further 5-8 min or until both the sausagemeat and aubergine has browned
5
Meanwhile, add the pasta to a pot of salted boiled water, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
6
Meanwhile, peel and slice the shallot[s] finely
Peel and finely chop (or grate) the garlic
Chop the parsley stalks finely, keeping a small handful of leaves aside for garnish
Add the shallot, garlic and parsley stalks to the sausage and cook for a further 3 min
7
Add the tinned tomatoes, Henderson's relish and half the onion marmalade to the pan
Season generously with salt and pepper and cook for a further 5 min until a rich, ragu-like sauce has formed
Tip: taste and add more of your onion marmalade if you like it sweeter!
8
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