Cajun Ragu

Cajun Ragu

Featured Spices

Cajun Rub - 80g Tin

This is a perfect cosy dinner - creamy, indulgent, full of rich umami. Simmer it for at least an hour or up to 3 hours if you have time for an even deeper flavour. We love the warmth from our Cajun mix, with just a slight hint of heat. There will probably be no leftovers...just saying.

Serves 4


3 tbsp oil
1 onion, diced
1 carrot diced
2 celery stalks, diced
4 cloves garlic, crushed or finely chopped
200g sausage meat
250g beef mince
Salt to taste
Pepper to taste
2 tbsp Cajun
2 tbsp tomato paste
30 ml red wine ​
250ml beef stock
400g tinned tomatoes
60 ml cream
300g pasta (your favourite shape!)
Parmesan to serve


Use a heavy-bottomed sauce pan for this meal. Preheat the oil on low-medium heat, add the onion, carrot and celery stalks and sauté until soft and golden. About 12-15 minutes. Then add garlic and fry for another minute.

Add the sausage meat and mince to the pan, breaking it down. Fry until the meat is cooked through. Add salt, pepper and Cajun seasoning and fry for another minute.

Add the tomato paste, stir through and cook off for a minute or two, then add the wine and let it simmer for a few minutes.

Now add the hot stock and tinned tomatoes, stir and let it simmer for as long as you can (1 to 3 hours) stirring regularly.

When you’re ready to eat, cook the pasta and add cream to the sauce, stir through.

Drain cooked pasta, add to the ragu sauce and mix well. Divide into bowls, and serve with Parmesan.

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