Lamb sausage ragu

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Active time 10 minutes
  • Total time 30 minutes
  • Servings 6 portions
  • 40 g Parmesan cheese, cut into pieces (3 cm)
  • 1 tbsp fenugreek seeds
  • 1 tbsp cumin seeds
  • 120 g onion, cut into halves
  • 2 garlic cloves
  • 250 g mixed vegetables of choice, cut into pieces (4 cm - see Tips)
  • 20 g olive oil
  • 50 g dry white wine
  • 400 g canned crushed tomatoes
  • ¼ tsp ground black pepper
  • ½ tsp sea salt
  • 500 g raw lamb sausages, casings removed and meat crumbled (see Tips)
  • cooked pasta of choice
  • fresh flat-leaf parsley, leaves only, to serve


    1. Place Parmesan into mixing bowl and grate 10 sec/speed 9. Place in a bowl and set aside.
    2. Place fenugreek and cumin seeds into mixing bowl and mill 10 sec/speed 9.
    3. Add onion, garlic, vegetables and oil, then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
    4. Add wine and cook 5 min/100°C/Reverse/speed 1.
    5. Add tomatoes, pepper and salt. Insert simmering basket into mixing bowl, weigh sausage meat into it, then cook 10 min/100°C/Reverse/speed 1.
    6. Stir sausage meat with spatula to break up and ensure even cooking, then cook for a further 10-15 min/100°C/speed 1 or until cooked through.
    7. Remove simmering basket with aid of spatula and place sausage meat into a thermal serving bowl. Pour sauce over the meat and stir to combine. Serve ragu with cooked pasta and top with the grated Parmesan and parsley.

    Tips & Tricks

    • This recipe is a great way to use up any leftover vegetables in the fridge.
    • Replace the lamb sausages with our Homemade pork sausages, refer to the recipe on Cookidoo®.

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