Spiced lentil & butternut squash soup
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat
Sausage ragu
Serves 4
Easy
Prep:
Cook:
Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good
Skip to ingredients
- 3 tbsp olive oil
- 1 onionfinely chopped
- 2 large garlic clovescrushed
- ¼ tsp chilli flakes
- 2 rosemarysprigs, leaves finely chopped
- 2 x 400g cans chopped tomatoes
- 1 tbsp brown sugar
- 6 pork sausages
- 150ml whole milk
- 1 lemonzested
- 350g rigatoni pasta
- grated parmesanand ½ small bunch parsley, leaves roughly chopped, to serve
Nutrition: Per serving
- kcal589
- fat18g
- saturates5g
- carbs83g
- sugars18g
- fibre8g
- protein19g
- salt0.5g
Method
step 1
Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
step 2
Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
step 3
Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
