Sausage, fennel seed & roasted veg ragu

Fancy a change from your usual spag bol? This sausage, fennel and roasted veg ragu is packed full of flavour.

Serves 4

Ingredients

• littleseed Garlic & Herb oil

• 1 x courgette

• 1 x red pepper

• 1 x yellow pepper

• 4 x mushrooms

• 1 x red onion

• 1 x carrot

• 6 good quality pork sausages (or 300g of sausage meat)

• 1 desert spoonful of fennel seeds

• 1 x 400g tin of plum tomatoes

• Salt & Pepper

• 400g dried penne pasta

• Parmesan cheese for serving

Method

For the roasted vegetables

1. Preheat the oven to 200C

2. Peel the carrot and onion, then roughly chop all the veg into small chunks. Place them on a large baking tray and drizzle over a tablespoon of littleseed Garlic & Herb Oil. Put them in the oven to roast for 30 minutes.

3. Once cooked, set them to one side to cool.

To make the ragu

1. Cut a slit down the side of each sausage and peel the skin off.

2. Add a drizzle of Garlic & Herb to a frying pan on a medium heat and add the fennel seeds to pan.

3. After a minute add the sausage meat to the pan and break it up using a spatula.

4. While the sausage meat is cooking add, the roasted veg to a blender with the tin of tomatoes.

5. Blitz until smooth.

6. When the sausage meat is browned all over add the blitzed veg and tomatoes to the frying pan.

7. Add a pinch of salt and pepper and simmer on a low heat.

8. Cook the penne pasta according to the instructions on the packet, drain and add to the pasta sauce.

9. Stir through until pasta and sauce are combined.

10. Serve in bowls with a sprinkle of parmesan cheese.

Prep Time

15 minutes

Cooking Time

40 minutes

Recipe Notes

We love the combination veg that we use in this recipe but you really can use almost any veg you have in your fridge. Aubergine or carrots would make a great additon.