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
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
2tbsp sundried tomato paste
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.
Per serving: 671 cals, 35g fat (16g saturated) 52g carbs
BIG UP YOUR LEFTOVERS…
Sausage and bean stew
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.
Panfried polenta with tomato and mozzarella
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.