Pork and Sausage Ragu

It's still well and truly winter here in Sydney and I'm still cooking on the cheapo $30 K-mart induction unit in the rental. The irony is that once my actual house is rebuilt I'm going to have one of the best kitchens in Sydney! But in any case, the weather is unpredictable this time of year and the other day my annual deep sea fishing trip was cancelled due to gale force winds outside the Heads. So I had a day working from home and I thought I'd make something nice. I've never made a ragu before so I thought, why not?!

The recipe is very simple but you do need to allow for a couple hours to make the sauce. To make the ragu you'll need:

  • 1 carrot
  • 1 celery stalk
  • 1 brown onion
  • 4 cloves of garlic
  • handful fresh oregano leaves
  • handful fresh chopped parsley
  • 1 can tinned tomatoes
  • 2 spicy Italian sausages, casings removed
  • 300g pork mince
  • 1 tbsp tomato paste
  • 4 tbsp olive oil
  • 300g semolina penne pasta
  • salt
  • pepper
  • handful grated Parmesan

Finely dice the carrot, celery, onion, and garlic, add the oregano and parsley and set all the ingredients aside. Heat a large skillet and add the olive oil.

Once the pan is hot add the sausage meat and fry until browned. This takes about 3 minutes. Then add the pork mince, season with salt and pepper, and cook through, using a spoon to break up the mince. Once cooked remove the meat and set aside on a plate.

Add the vegetables to the hot skillet and cook until soft, approximately 3 minutes. Add the tinned tomatoes, tomato paste, and one can of water. Season liberally with salt and pepper. Stir and then simmer for 8 minutes. Add the meat and another can of water and then simmer for an hour.

When the ragu is close to finishing, boil a pot of salted water and cook the penne for 9 minutes. Serve the penne with a large spoonful of the ragu and cover with grated Parmesan. Enjoy!