Here’s our Good + Simple recipe for Quick Sausage Ragu with Celeriac Spaghetti!
This is a super-speedy ragù. Using sausage meat means you can quickly chuck this on and, within half an hour, have a rich, delicious sauce to be enjoyed with a multitude of vegetable bases. Because it’s so fast and simple, we always make double the amount and have it again a few days later (when it’ll taste even better) or freeze half for another day.
Find more delicious recipes like this in our cookbook Good + Simple.
To watch more of our full-length recipes and Hemsley How To videos, subscribe to our YouTube channel now!
RECIPE: QUICK SAUSAGE RAGU WITH CELERIAC SPAGHETTI
(use organic where possible)
2 medium celeriacs (about 600g each)
For the Ragu
2 medium onions, finely diced
1 tbsp ghee
4 garlic cloves, finely diced
1 fresh red chilli, deseeded and diced, or 1 tsp chilli flakes (to taste)
1 medium fennel bulb, finely diced, or 1 tsp fennel seeds
1 tbsp fresh oregano leaves or 2 tsp dried
1 handful of chicken livers, finely diced (optional)
8 medium sausages
1 tbsp tomato purée
1 x 400g tin of chopped tomatoes (14 oz)
1 large red pepper, deseeded and chopped
400ml Bone Broth or water (1.5 – 2 cups)
Sea salt and black pepper
2 handfuls fresh parsley, leaves and stalks roughly chopped
1 large handful of finely grated Parmesan
EVOO to drizzle
1.First make the ragu. Fry the onions in the ghee in a frying pan on a medium heat for 8 minutes, stirring occasionally, until softened but not browned. Add the garlic, chilli, fennel, oregano and chicken livers, if using, and fry for a further minute.
2.Using a sharp knife, slice down the length of each sausage skin and empty the eat into the pan. Use a spatula or wooden spoon to break up the sausage meat into smaller chunks – we like to keep it quite rustic and chunky. Stir in the tomato purée and fry for 2 mins.
3.Add the tomatoes, red pepper and broth or water and raise the heat to bring to a medium simmer.
4.Simmer for 20mins with the lid on, or longer if possible, for an even thicker, richer ragu. Season to taste.
5.About 10 minutes before the ragu is ready, prepare the celeriac spaghetti by first slicing off all the knobbly bits. If using a spiralizer, slot the celeriac lengthways into the spiralizer to make the noodles. If using a julienne or vegetable peeler, first cut the celeriac into a few long slices about 15mm thick and peel (using more pressure than if you were peeling other vegetables) thin noodle shapes 8-10 cm long from the longest edge of each slice.
6.Simmer the celeriac spaghetti in a little salted water over a medium heat for 3 minutes until tender, then drain and serve immediately with a big ladleful of ragú, topped with chopped parsley and grated Parmesan and a drizzle of EVOO.