SLOW COOKED SAUSAGE RAGU

Chef Jacob Kenedy’s slow-cooked sausage ragu and gnocchi recipe from The Times is a rich, rustic Italian comfort dish.

INGREDIENTS: Serves 4

500g Italian sausages (fennel or spicy)
4 tablespoons extra virgin olive oil
6 cloves garlic sliced,
½ teaspoon chilli flakes
1.5 × 400g tins chopped tomatoes
4 teaspoons rosemary finely chopped
800g potato gnocchi
150g grated Pecorino Romano
black pepper

METHOD

Heat 2 tablespoons of olive oil and brown the sausages on high heat, then slice them into 2cm rounds while retaining the juices.

Fry the garlic in the remaining oil, add chilli flakes, tomatoes, sausage rounds, and juices, then simmer (or bake at 140°C fan) for about 1 hour until thick.

Stir in the rosemary off the heat and season.

Cook the gnocchi according to type (boiled until they float).

Reheat the ragu with a splash of water, toss with the gnocchi, and serve topped with Pecorino Romano and black pepper.

Original Recipe Jacob Kenedy writing in The Times