Italian Sausage Ragu

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.