Tues.-Sausage-&-mushroom-ragu-1

Just £5.80

Sausage and mushroom ragu with polenta

Italians often put sausages into their pasta sauces – good value with a great flavour. We’ve served this here with polenta – because it’s SO fast and easy to cook and serve.  If your family have more traditional tastes mash or spaghetti will taste just as good!

SERVES 4 PREP 10 MINS

COOK 15 MINS

Just £5.80

Best Buy Ultimate Pork Sausages £1.99 Aldi

400g sausages, cut into chunks

1tsp smoked paprika

1 onion, chopped

150g button mushrooms, sliced

400g can chopped tomatoes

1tbsp vinegar

2tbsp sundried tomato paste

Polenta;

200g polenta

600ml milk

75g cheddar

2tbsp Grana Padano – cheaper than Parmesan

several parsley leaves

1 Fry the sausages and onion in a non stick frying pan over a high heat for 4 mins, to lightly brown.

2 Add the mushrooms, cook for a few mins, stirring, then pour in the tomatoes, vinegar and sundried tomato paste, simmering for 10 mins until thickened slightly.

3 Meanwhile, bring 600ml milk and 400ml water to the boil  with 1 tsp salt. Pour in 200g quick-cook polenta and cook stirring continuously until , for 1 minute, or as directed on pack until really thick.

4 Remove from heat and stir in cheddar and parmesan cheeses. Serve polenta in bowls, topped with sausage ragu. Scatter with parsley to serve. Tasty topped with a handful of rocket.

Smart idea

Freezes well.

Per serving: 671 cals, 35g fat (16g saturated) 52g carbs

BIG UP YOUR LEFTOVERS…

SAVE MONEY!

Tues.-Sausage-&-bean-stew

sausage & bean stew

Sausage and bean stew

Just £1.03

1 Fry 1 chopped onion in 2tsp oil to soften for a few mins. Add 400g can chopped tomatoes, 2tbsp barbecue sauce, 400g drained can of cannelinni beans and 400g of leftover sausage stew.  Warm through and serve with crusty bread.

 

 

 

 

Tues.-Grilled-polenta-with-tomato-1

Pan-fried polenta with tomato & mozzarella

Panfried polenta with tomato and mozzarella

Just 85p

Put any leftover polenta into a small plastic box or margarine tub and chill. To serve, slice and put onto a foil lined tray, with some large sliced tomatoes, and crushed garlic. Grill until warmed through. Serve with a handful of rocket.