Sausage and Lentil Ragu
This is a super easy and yummy family meal that everyone will enjoy!
There’s extra goodness from the lentils and lots of flavour from the Italian herb mix. Serve over your favourite pasta.
INGREDIENTS
- Knob of butter or 1tbsp oil for frying
- 1 leek/onion
- 1 courgette grated
- 6 turkey sausages (or a different type of sausage)
- 3-4 heaped tsp of Baby Spice Kitchen Italian Herb blend 80g uncooked red lentils
- 500g passata
- 1 x 400g tin chopped tomatoes Pasta of your choice, to serve
METHOD
- Rinse the lentils in lots of cold water according to the packet instructions.
- Finely chop your leek (or onion) and grate your courgette. Remove the skins from your sausages so just the meat is left.
- Then, in a little butter or oil, fry off your leek. Once softened, add in your sausage meat and let it cook off, breaking it apart with your spoon.
- Add in your herbs and grated courgette and stir.
- Next, add in your chopped tomatoes, passata and lentils. Stir thoroughly, turn the heat down and let the mixture bubble with the lid on, checking every now and again to make sure it’s not catching. If it gets a little dry, just add a little water and continue to let it bubble until the lentils are cooked through.
- Serve over pasta and enjoy!
- If you have any extra sauce it can be frozen and used for another meal another day or kept in the fridge for up to 3 days.