SLOW COOKER SAUSAGE RAGÚ

Prep Time 10 minutes - Total Time 4 hours - Serves 4-5

A rustic, comforting ragú made with Italian-style chicken sausages, smoked pancetta, and plenty of herbs.

Slow-cooked until rich and tender, then tossed with pasta and finished with fresh basil, parsley and a generous grating of Parmesan.

Ingredients

• 250g smoked pancetta, diced.

• 10 Italian-style chicken chipolatas, skins removed.

• 1 medium onion (red or white), diced.

• 1 medium carrot, diced.

• 1 stick celery, diced.

• 1 tbsp tomato purée.

• 2 tins chopped tomatoes.

• 1 beef stock pot.

• 1 pinch brown sugar.

• 1 pinch dried oregano.

• Fresh basil (small handful, plus extra to serve).

• Fresh parsley (small handful, plus extra to serve)

Method

1. Heat a splash of extra virgin olive oil in a hob-safe slow cooker pot (or pan if yours isn’t hob-safe). Add the pancetta and fry over a medium heat until it begins to crisp.

   
   

2. Remove the skins from the chipolatas, add to the pot, and break them up with a spoon. Cook until golden brown.

   
   

3. Add the diced onion, carrot and celery. Stir through and cook for 5 minutes until softened.

   
   

4. Stir in the tomato purée, then add the chopped tomatoes. Fill one empty tin halfway with water and add to the pot.

   
   

5. Add the beef stock pot, brown sugar, dried oregano, fresh basil and season with salt and pepper. Stir well.

   
   

6. Transfer to your slow cooker, cover, and cook on high for 4 hours (or low for 7–8 hours), until the meat and veg are tender and the sauce has reduced.

   
   

7. Cook your favourite pasta, reserving a splash of the cooking water. Stir the pasta into the ragú with the water, fresh parsley, more basil and a drizzle of olive oil.

   
   

8. Serve hot with plenty of Parmesan and fresh chillies if you like heat.

   
   

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