Serve big families on a budget with this easy Italian sausage stew.
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons finely chopped fresh sage
- Pinch of dried chilli flakes
- 1kg Italian sausages, skins removed, coarsely chopped
- 1 x 800g can diced tomatoes
- 125ml (1/2 cup) dry red wine
- 2 tablespoons coarsely chopped fresh continental parsley
- Salt & freshly ground black pepper
- Ciabatta or sourdough (optional), to serve
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add onion, garlic, sage and chilli, and cook, stirring, for 10 minutes or until onion is golden. Add the sausage and cook, stirring occasionally, for 5 minutes or until brown.
- Step 2Add the tomato and wine, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour or until sauce thickens. Remove from heat. Stir in the parsley. Taste and season with salt and pepper. Divide the sausage ragu among serving bowls and serve immediately with bread.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1390 kj
Energy
24g
Fat Total
9g
Saturated Fat
17g
Protein
773.01mg
Sodium
5g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
You can make this recipe up to 1 day ahead. Set aside to cool to room temperature, then store in an airtight container in the fridge. To reheat, place in a saucepan over low heat and cook, covered, stirring occasionally for 30 minutes or until heated through. Ciabatta is a crusty Italian bread.
- Author: Louise Pickford
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0