Tuscan-style Sausage Ragu

Try this easy 1 pot dish as a different way to enjoy the delicious sausages available at BritiShop. Slowly cooked in a juicy tomato sauce brings out the flavours perfectly, making this meal greater than the sum of its parts. Add a glass of white wine and a slice of fresh bread to mop up the juices and enjoy!

Ingredients

600 g - Sausages , sausage, good quality Italian
500 g - Red onion , red onion, diced
50 g - Garlic , garlic, finely sliced
120 g - Chorizo
2 tsp - Chilli flakes
1 tsp - Smoked paprika
1 tbsp - Tomato , tomato puree
200 ml - White wine
400 g - Chickpeas
400 g - Tomatoes , tinned plum tomatoes
150 ml - Water
100 ml - Extra-virgin olive oil , good quality
5 g - Salt
70 g - Parmesan , Parmesan, 2 years aged
1 - Garlic cloves
1 - Lemon , unwaxed lemon
2 g - Parsley
5 g - Basil leaves
25 ml - Extra-virgin olive oil
2 g - Black Pepper

Cooking Method

To begin, add the oil to a heavy-based pan (preferably a cast iron one) and place over a medium heat – it will look like an excessive amount of oil at this stage but don't worry, it will play an important part in the sauce later on.
Once hot, add the sausages and allow to colour. Remove from the pan and set aside once golden.
Add the onion and garlic and season with a little salt – this will help to sweat the vegetables, rather than colour them. Gently cook for 7–10 minutes
Cut the chorizo into long slices and add to the onion and garlic, along with the chilli flakes, paprika and tomato puree. Cook out for a further 7–10 minutes – at this point, the oil should be a bright red colour.
Add the wine, bring to a rapid boil and allow to reduce by half.
Add the tinned tomatoes, tinned chickpeas (including the liquid in the tin) and water. Return the sausages to the pan and reduce the liquid by half.
At this stage, the sauce should be thick and glossy from the olive oil. Set aside to rest for 5 minutes
Meanwhile, freshly grate the Parmesan, lemon zest and garlic clove together. Chop the parsley and pick the basil leaves
Add the parsley to the ragu and stir. Squeeze in half of the lemon (without the zest) and place the ragu in the centre of the table. Splash over a final touch of olive oil and sprinkle liberally with the garlic, lemon and Parmesan mixture. Grind over a twist of black pepper and eat with fresh focaccia and red wine. Sit back and enjoy the life you have for five peaceful minutes!