This recipe was from Jamie’s Money Saving Meals, which I adapted slightly because of what I had in, don’t be afraid to do the same. It’s a 10 minute, fresh and tasty filling meal that all my family love. The best part is there’s always loads left for extra portions, packed lunches or the next day.
There’s nobody in the world who doesn’t have 10 minutes to cook a meal, it takes longer to choose something ready made from the freezer, and even then, you need a good 20 minutes to cook it. So, there are no excuses when you can feed a whole family using only 3 sausages in 10 minutes.
One of the great things about this dish is the hidden vegetables you are feeding the children without them realising it. Neve finished her tea the other night after we had this, then she watched my video and shouted “Urgh mum! You know I hate mushrooms and celery.” *Insert evil laugh here*
This made enough for 5 of us to have tea together and an extra portion for hubby’s pack and some plain pasta was kept aside for Neve’s packed lunch. Cooking like this not only saves you time, but money too on your electricity bill.
If you want to watch the video of me making this, so you can cook along with me then click here. If you do enjoy my channel then subscribe to keep up to date with all my meals and tips for keeping the shopping bill down.
1 stick celery
Tsp garlic granules
2 tsp oregano
500g carton passata
Tbsp balsamic vinegar
2 beef stock cubes
Boil the water in the kettle for the pasta, and get on with chopping the celery, onion, carrot and mushrooms (if you’re using them) as finely as you can – or use a food processor. Heat some oil in a frying pan on a medium heat and add the chopped vegetables along with the balsamic vinegar, garlic and oregano and give it all a stir.
Put the pasta in a large pan on a high heat until boiling and then turn down until simmering – this will take around ten minutes.
Squeeze the sausage meat out of the skins or put them straight into the food processor leaving the skins on and blend until minced. Place the meat in the pan with the vegetables and mix until combined.
Add the passata and stock cubes now if using to the Ragu and keep stirring.
Let it all bubble away nicely while the pasta cooks. Drain the cooked pasta and add the sauce to the pan and stir until combined.
Serve with fresh spinach for an even healthier meal.