Lamb Sausage and Red Wine Ragu

, from Issue #32. September, 2015
Photography by Aaron McLean.
Lamb Sausage and Red Wine Ragu

The ragu can be made 2 days ahead. Cover and refrigerate. Reheat and stir in the basil to serve.

Serves: 6


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



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