Recipes
Native Sausage Ragu with Rigatoni
SERVES
6
COOK TIME
25 mins
PREP TIME
15 mins
DIFFICULTY
Easy
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion
- 2 cloves garlic, crushed
- 1 large carrot, peeled and diced
- 2 sticks celery, diced
- 2 tablespoons native coastal rosemary, chopped
- 500 g sausage meat (eg. kangaroo/wild boar/crocodile/venison/camel/goat), skins removed
- 700 ml passata
- 1/2 cup basil leaves, roughly chopped
- salt flakes and freshly ground black pepper
To Serve
- 500g dried rigatoni
- ½ cup (40g) Parmesan, grated
Method
- Heat olive oil in large non-stick sauté pan, over low heat. Add onion, garlic, carrot, celery and native rosemary stirring to combine. Cover and cook for 10 minutes or until onion is soft.
- Increase heat to medium-high, add sausage meat and cook for 5 minutes or until browned and cooked through
- Add passata and bring to a simmer. Cook for 10 minutes or until sauce thickens slightly. Season with salt and pepper.
- Meanwhile, cook rigatoni following pack instructions. Drain.
- To serve, add cooked pasta to sausage ragu, stirring gently to combine and to finish stir chopped basil through. Serve with parmesan.