Tagliatelle with fresh Tuscan sausage ragú
Ingredients – Serves 4
- 20ml extra virgin olive oil
- 15g of butter
- 1 finely chopped onion
- 2 large garlic cloves, crushed
- 2 rosemary sprigs (remove the stalk first), finely chopped
- 660ml tomato sauce
- 1 tbsp caster sugar
- 400g of polpa di salsiccia Toscana
- 75 ml whole milk
- 350g fresh egg tagliatelle pasta
- Grated Parmesan to serve
Method
Heat 10ml of oil and the butter in a saucepan over medium heat. Fry the onion with a pinch of salt for 5 minutes or until it gets translucent. Add the garlic and rosemary, and cook for 1 minute. Add in the tomatoes and sugar, and simmer for 25 minutes.
Heat the remaining oil in a medium frying pan over a medium heat. Fry the sausage, breaking it up with a wooden spoon, for 5 minutes (or until golden). Add to the sauce with the milk, then simmer for a further 10 minutes.
Cook the pasta following pack instructions. Drain and toss with the sauce. Grate over the parmesan to serve.
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