Sunday, January 27, 2013

Allergy free chicken sausage ragu with lasagne pasta recipe

  • 2 tbsps olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 400g chicken sausages (plain, spiced or herbed)
  • ¼ cup dry white wine
  • 400g diced tomatoes
  • ½ red capsicum, diced (optional)
  • 100g mushrooms, diced (optional)
  • 10-12 Orgran lasagne mini sheets, snapped to preferred size
  • Pinch of salt
  • ½ tsp cracked pepper


  • Heat oil in a large frying pan over medium heat.
  • Add the onion and cook, stirring, until softened.
  • Add the garlic and cook, stirring, until fragrant.
  • Squeeze the sausage mince from the sausage casings. 
  • Discard the casings. 
  • Add the sausage mince to pan.
  • Cook, stirring, until it begins to brown.
  • Add the wine.
  • Bring to the boil and cook until reduced by half.
  • Add the tomato to pan and stir to combine.
  • Bring to the boil then reduce heat to low.
  • Add the mushrooms and capsicum.
  • Simmer for 10-15 minutes or until slightly thickened.
  • Cook the lasagne pasta in a saucepan of boiling, salted water, until tender.
  • Drain and return to pan.
  • Add sauce to the pasta.
  • Season with salt and pepper.
  • Toss to combine and serve hot.

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