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
Place Parmesan into mixing bowl and grate10 sec/speed 9. Place in a bowl and set aside.
Place fenugreek and cumin seeds into mixing bowl and mill10 sec/speed 9.
Add onion, garlic, vegetables and oil, then chop3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add wine and cook5 min/100°C/Reverse/speed 1.
Add tomatoes, pepper and salt. Insert simmering basket into mixing bowl, weigh sausage meat into it, then cook10 min/100°C/Reverse/speed 1.
Stir sausage meat with spatula to break up and ensure even cooking, then cook for a further10-15 min/100°C/speed 1or until cooked through.
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.