Italian Sausage Ragu - a great winter warmer!

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Fry the italian sausage meat


500 grams of Italian Sausage meat
500 gram tin of chopped tomatoes
250 grams of white onions – peeled and finely chopped
150 grams of button mushrooms - thinly sliced
Salt and pepper
250 mls water
30 mls Burren Balsamics Blackberry and Thyme Vinegar
  1. Heat a suitably sized saucepan and brown the sausage meat stirring well to break up.
  2. Add the onion and continue to cook for 2 or 3 minutes to soften the onion.
  3. Add the vinegar and cook well to reduce and intensify the flavour.
  4. Add the tomatoes and water.  Stir well, bring to the boil and turn down the heat.  Simmer for approximately 30 minutes.
  5. Taste and adjust the seasoning if required.
  6. Serve with your favourite pasta and lots of freshly grated Parmesan.


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