Sausage Ragu
with Sweet Potato, Peppers and Cheesy Garlic Bread
- Sulphites
- Cereals containing gluten
- Milk
- Celery
- Soya
- Nuts
- Fish
- Milk
- Egg
- Mustard
- May contain traces of allergens
Ingredients
225 grams
Pork Sausage Meat
(Contains: Sulphites, Cereals containing gluten May contain traces of: Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
½ sachet(s)
Chicken Stock Powder
1 unit(s)
Ciabatta
½ carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 unit(s)
Yellow Pepper
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
30 grams
Unsalted Butter
½ pot(s)
Mild Paprika
½ pot(s)
Dried Oregano
½ unit(s)
Sweet Potato
150 grams
Mangetout
Not included in your delivery
1 tbsp
Oil for the Bread
200 milliliter(s)
Water for the Casserole
Instructions
Preheat your oven to 200 degrees. 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. IMORTANT: Remember to wash your hands after handling raw meat!
Heat a splash of oil in a large, wide bottomed saucepan over medium high heat. Cook the sausage pieces until browned on all sides, 5-7 mins. Turn frequently. Add the sweet potatoes and peppers, stir to combine. Sprinkle on the mild paprika and the dried oregano and stir through. Stir in the chopped tomatoes.
Add the chicken stock powder and the water (see ingredients for amount). Bring the mixture to the boil. Stir to dissolve the chicken stock powder then lower the heat to medium. Pop the lid on and cook until the sweet potatoes are tender and the sausages are cooked through, 20-25 mins.
Meanwhile, grate the cheddar cheese. Slice the ciabatta in half (as if you are making a sandwich) and place on a 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. 10 mins before your casserole is ready, bake the garlic bread in your oven until the cheese is golden, 8-10 mins.
Five minutes before everything is ready, cook your mange tout. 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 the mange tout until tender, 4-5 mins.
When the casserole is ready taste and add salt and pepper if you feel it is necessary. Share between your bowls. Serve the mange tout alongside. Cut the cheesey garlic bread into wedges and dive in! Remember, sharing, is caring…Enjoy!
