@lauren.leyva: Batching On A Budget ✨ send to someone who needs to make this! .. This is a delicious dinner recipe, its my Sausage Ragu Pappadelle. ➡️ Also, join me on Substack (link in bio) for a free fortnightly newsletter with recipes, budgeting tips & meal planning hacks 💌 Recipe serves 4-6 Takes 1 hour Ingredients: Extra Virgin olive oil 1 onion 3 cloves garlic 1 carrot 1 large stick of celery 1.5 Tsp mixed herbs 6 pork sausages 6 beef sausages 2 tins of chopped tomatoes 1 Tsp sweet paprika 1 TBsp light soy sauce 2 TBsp tomato paste 1 beef stock cube 500ml water 150ml red wine (if you have it) Salt & pepper 300g pappardelle pasta 4 tbsp grated Parmigiano Reggiano (garnish) Method: Finely chop the onion, carrot, celery & garlic. Cut and peel away the sausage casings. Heat the oil in a large frying pan or saucepan, add the sausagemeat, break up/crush over medium-high heat until browned. (A potato masher can help break up the meat). Remove the meat when cooked, leaving the oil and juices in the pan. Turn to low heat, add the onion, celery, carrot & garlic for 10 minutes until soft & reduced. Stir in the sausagemeat and cook for a further minute. Add the cooked tomatoes, water, stock cube, red wine, tomato paste, light soy sauce, paprika, mixed herbs and season with salt & pepper. Bring to the boil & simmer for 25-30 minutes without the lid, until thickened & reduced, stirring regularly. When there's about 10 minutes left, bring a large pan of water to the boil and cook the pappardelle for 8-10 minutes until cooked, but not too soft. Drain the pasta, reserving half a cup of pasta water & immediately add the pasta & saved pasta water to the sauce. Mix together gently. Serve up, sprinkled with Parmigiano Reggiano and enjoy! #autumnrecipes #batchcooking #batchingonabudget

Lauren Leyva

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Region: GB

Friday 18 September 2026 07:34:43 GMT