Mortadella & Pork Sausage Ragu

Interactive experience

Products and recipes

Savoury pork and fennel sausage, rich mortadella, and fragrant sage simmer in a white wine tomato sauce, then tossed with rigatoni and topped with crispy sage and parmesan. Comforting, flavorful, and effortlessly delicious! 🍝✨

Ingredients

• 1/2 cup (125ml) olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, finely chopped
• 10 slices mortadella, chopped
• 3 pork and fennel sausages, casings removed
• 10 large sage leaves, roughly chopped, plus extra sage leaves, to serve
• 1 cup (250ml) white wine
• 2 cups (500ml) tomato sugo
• 1 bay leaf
• 1 1/2 cups (375ml) chicken stock
• 400g rigatoni
• Finely grated parmesan, to serve

Method

1. Heat 2 tbsp olive oil in a large saucepan over medium heat. Sauté onion 5 minutes until softened, then add garlic and salt and cook for 1 minute.
2. Stir in sage, bay leaf and celery. Pour in white wine, simmering for 3 minutes until reduced by half.
3. Add chopped mortadella and sausage, breaking up the sausage with a spoon. Cook for 10 minutes until browned.
4. Cook rigatoni according to package instructions,
5. Pour in sugo and stock Simmer for 20 minutes until thickened. Season to taste.
6. Drain pasta and toss with the sauce.
7. Serve pasta topped with crispy sage and grated parmesan. Enjoy! 🍝

Equipment

• Matrix Non-stick Wok Pan 32cm — Buy