This is a great family meal that makes sausages go further. We serve it with pasta and of course sprinkled with grated cheese. This is a double or even triple family portion depending on the size of your family.
INGREDIENTS
500g Sausage meat (or pack of sausages with the skin peeled off)
80g dried red split lentils
3 cans tinned tomatoes
6 cloves of garlic finely chopped
1 small glass red wine (optional - it still tastes good without)
150-200g sundried tomato paste (less if adding wine, more if not)
½ medium or 1 small courgette grated
1 medium carrots finely chopped (or grated if you prefer)
2 medium onions finely chopped
1 celery stalk finely chopped
10 basil leaves chopped or torn
2 pinches dried sage
Black pepper
1 tablespoon olive oil
Grated cheese to sprinkle
METHOD
Turn on your slow cooker to high and add 3 cans of chopped tomatoes and sundried tomato paste.
Rinse the lentils in cold water and then cover with fresh cold water in a small pan. Bring to the boil and simmer for 5 minutes. and then drain off the water.
At the same time put a large pan on a medium heat and add olive oil. Fry off the onion, carrots and celery for a few minutes and then add the garlic and courgette to fry for a couple more minutes.
Add the contents of both pans to the tomato mixture in the slow cooker.
Add the sausage meat to the large pan you used for the vegetables. As the meat fry's, break it up with a wooden spoon. You don't need to cook the meat fully so after a few minutes you can add this to the slow cooker also.
Stir in the chopped basil leaves, sage and black pepper and add the wine if you're using it. If not - add a bit more of the sundried tomato paste and a little water.
Leave in the slow cooker for around 4-5 hours on high. Adjust to a lower heat if you wish to extend the cooking time.
Always taste test and amend the flavours towards the end of cooking. Add more garlic or herbs if needed.
Serve on pasta and sprinkle with cheese.
Leave to cool and freeze the remaining ragu in a Reusable Freezer Bag.
