The ragu can be made 2 days ahead. Cover and refrigerate. Reheat and stir in the basil to serve.
Serves: 6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 clove garlic, crushed
sea salt and freshly ground pepper
500 grams lamb sausages
1 cup red or white wine
1 x 400 gram tin whole cherry tomatoes
handful of basil
METHOD
Heat the oil in a sauté pan and cook the onion, leek and garlic with a good pinch of salt until soft. Remove the skin from the sausages and add the meat to the pan. Break the sausage up with a wooden spoon and cook for 5 minutes until firm. Increase the heat and add the wine. Cook for a few minutes then stir in the tomatoes. Season and simmer gently for 10 minutes until the sauce has reduced and thickened. Stir in the basil. Transfer to a bowl and serve hot to spoon over the Gnocchi.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.