Oven Baked Sausage Ragu Jamie Oliver
Indulge in the comfort of Jamie Oliver's Oven-Baked Sausage Ragu, a hearty and flavorful dish perfect for cozy dinners. This recipe transforms humble pork sausages into a rich, slow-cooked ragu, enhanced by the earthy depth of rosemary, red wine, and a medley of caramelized vegetables. Simmered to perfection in the oven for a full-bodied tomato-based sauce, this dish is ideal for serving over pasta, creamy polenta, or fluffy mashed potatoes. With minimal prep and the magic of oven-baking, this ragu develops layers of flavor with every simmering moment. Finish with a sprinkle of fresh basil and Parmesan for an irresistible touch, making it a true crowd-pleaser. Perfect for satisfying comfort food cravings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 sausages (good-quality, pork)
- 1 large red onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 2 rosemary sprigs
- 125 milliliters red wine
- 400 grams canned chopped tomatoes
- 2 tablespoons tomato paste
- 500 milliliters vegetable stock
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 handful fresh basil (optional, for garnish)
- 50 grams parmesan cheese (optional, for serving)
Instructions
Preheat your oven to 160°C (320°F) or 140°C (284°F) fan.
Heat the olive oil in a large, oven-safe casserole or Dutch oven over medium heat.
Squeeze the sausage meat out of the casings and crumble it into the pan. Fry for 5-7 minutes, breaking it up with a wooden spoon, until browned and crispy. Remove it with a slotted spoon and set it aside.
Finely chop the red onion, carrots, celery, and garlic and add them to the same pan. Add the rosemary sprigs and sauté for 7-10 minutes until the vegetables are softened and lightly caramelized.
Pour in the red wine and let it simmer for 2-3 minutes, scraping the bottom of the pan to deglaze and lift any browned bits.
Add the canned chopped tomatoes, tomato paste, and cooked sausage back into the pan. Stir well to combine.
Pour in the vegetable stock, add the bay leaves, and season with salt and pepper. Stir everything together.
Bring the mixture to a gentle simmer on the stovetop, then cover the pan with a tight-fitting lid and transfer it to the preheated oven.
Bake in the oven for 1.5 to 2 hours, stirring halfway through, until the sauce is thickened and rich in flavor.
Remove the rosemary sprigs and bay leaves before serving. If desired, garnish with fresh basil and grated parmesan cheese.
Serve the ragu over your favorite pasta, polenta, or even mashed potatoes.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 8593 mg | 374% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 40.2 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 946 mg | 73% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4102 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
