This recipe was inspired by my 12 year old son who wanted to cook with me on the last day of his summer holidays (I think he had become so bored of staring at the xbox and ipad, he finally gave in to something more creative). We looked in the fridge to see what we could create from scratch. We still had some of the organic vegetables left from our delivery a few days before and there were a few chipolata sausages leftover that were nearing their sell-by date. We chose the following ingredients:
Sausage Ragu and Pasta
1 tablespoon of coconut oil
1 onion (chopped)
1 courgette (courgette)
4 carrots (chopped)
1 stick of celery (chopped)
1 beef tomato (chopped)
1 tablespoon of tomato paste
1 can of chopped tomatoes
1 can of water (using the tomato can as a measure)
2 teaspoons of paprika
1 tablespoon of mixed dried herbs
First pre-heat the oven to 180 degrees C. Using a gas hob/oven proof saucepan fry the onions in a tablespoon of coconut oil until soft. Add the chopped sausages.
Add all of the chopped vegetables.
Add the can of tomatoes and 1 can of water along with the tomato paste.
Add the paprika and dried mixed herbs.
Stir and then bang into the oven for 30 minutes.
Once cooked you can add it to cooked pasta, basmati rice or onto a jacket potato. We chose pasta but we have at least two portions left for freezing for another time.