Sausage & mushroom ragu

• olive oil↗2 tbsp tbsp
• carrot↗1

  grated

• spring onions↗3

  finely chopped

• garlic cloves↗2

  grated

• mushrooms↗large handful of

  finely chopped or grated

• oregano↗1 tsp dried tsp

  dried

• fennel seeds1 tsp tsp
• sausages↗6 pork

  squeezed out of their skins

• chopped tomatoes400g can g

  400g can

• tomato ketchup↗1 tbsp tbsp
• couscous↗mash, pasta or

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.

2. 2

   Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.