Rich sausage and lentil ragu
Cook a big batch of our basic lentil stew, then bring leftovers back to life by turning it into this easy midweek meal.
Ingredients
- Vegetable oil15 ml
- garlic clove1 კბილი
- balsamic glaze15 ml
- water200 ml
Instructions
4 steps- 1
First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4-5 minutes, using a spatula to break it up.
- 2
Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan.
- 3
Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan.
- 4
Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes