Are you looking for a recipe that won’t break the bank but will still be delicious? This saucy sausage version of an Italian classic is full of bold, rich ingredients that are cheap and easy to throw together. Remember not to let anything go to waste and make sure you freeze the leftovers for another time. Vegetarian option included.
Serves: 4. Prep time: 10 minutes. Cooking time: 25 minutes.
Ingredients (sourced from Sainsbury’s)
2 tablespoons vegetable oil
4 sausages: 80p
4 quorn sausages: £1 (V)
1 onion, finely chopped: 8p
3 carrots, peeled and chopped: 6p
1 red pepper, chopped: 60p
1 tin chopped tomatoes: 35p
1 teaspoon tomato puree: 3p
1 teaspoon mixed herbs: 7p
100g pasta per person: 12p
Sainsbury’s basic red wine: £1.45
salt and pepper
Total for Meat Sausages: £3.56
Total for Vegetarian Sausages: £3.76
Heat the oil in a frying pan and fry the sausages on a medium to low heat. Turn them over to ensure they cook evenly until brown. Remove the pan from the heat and cut the sausages into chunks. Fry the onions and carrots with the sausages. When the onions start to turn golden, add the pepper.
Add the tinned tomatoes, herbs and seasoning to the pan and stir. If the sauce is too tart, add a teaspoon of sugar to sweeten. Add the tomato puree to thicken. Bring to the boil on a medium heat, stirring occasionally to prevent from sticking, and then simmer for 10 minutes.
Meanwhile, add the pasta to a pan of boiling water and cook for 10 minutes. When the pasta is soft, drain and serve on a plate. Spoon the ragu on top of the pasta and enjoy.