Sausage & Yellow Pepper Ragu
with Sweet Potato, Mange Tout & Cheesy Garlic Bread
Packed with herby flavours the Sausage Ragu is a sure winner for the family. This tasty meal is given its great flavour by blending the herbal flavours of oregano and paprika. We like to think our twist on the Ragu would have been well- loved and enjoyed by the very man who founded it, Alberto Alvisi. We hope you enjoy it too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten May contain Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
½
Chicken Stock Powder
1
Ciabatta
½
Finely Chopped Tomatoes with Onion and Garlic
1
Yellow Pepper
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
30
Unsalted Butter
½
Paprika.
½
Dried Oregano
½
Sweet Potato
150
Mangetout
Not included in your delivery
1
Oil for the Bread
200
Water for the Casserole
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potato into 2 cm chunks (no need to peel) Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Using your hands, break up the sausage meat into bite- -sized chunks, about 2cm. IMPORTANT: Remember to wash your hands and equipment a er handling raw meat!
Heat a splash of oil in a large, wide bottomed saucepan over medium high heat. Cook the sausage chunks until browned on all sides, 5-7 mins. Turn frequently. Add the sweet potato and pepper, stir to combine. Sprinkle on the mild paprika and the dried oregano and stir through. Stir in the chopped tomatoes.
Add the stock powder and the water (see ingredients for amount). Bring the mixture to the boil. Stir to dissolve the stock powder then lower the heat to medium. Pop a lid on and cook until the sweet potato is tender and the sausage is cooked through, 20-25 mins. i IMPORTANT: The sausage is cooked when it is no longer pink in the middle.
Meanwhile, grate the cheddar cheese. Slice the ciabatta in half (as if you are making a sandwich) and place on a lined baking tray. In a small bowl, mix the garlic with the olive oil (see ingredients for amount) and season with pepper. Spoon the oil over the ciabatta, then sprinkle the cheese on top. Ten mins before the ragu is ready, bake the garlic bread on the top shelf of your oven until the cheese is golden, 8-10 mins.
Five minutes before everything is ready, heat a frying pan over medium heat and add the butter. Allow it to melt then add the mange tout. Toss to coat in the butter and season with salt and pepper. Add a splash of water and cover the pan with a lid or foil. Steam until tender, 4-5 mins.
When the ragu is ready, taste and add salt and pepper if you feel it is necessary. Share between your bowls. Serve the mangetout on top. Cut the cheesy garlic bread into wedges and dive in! Remember, sharing, is caring. Enjoy!
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