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Chestnut and sausage ragu recipe
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10 ratings
Chestnuts, an earthy and sweet Christmas favourite, shine in this festive ragu recipe See method
Ingredients
- 250g chestnuts (180g prepared)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp crushed chillies
- 1 tsp fennel seeds
- 4 fresh sage leaves, finely sliced
- 454g pack Cumberland sausages, squeezed from their skins
- 2 tbsp tomato purée
- 125ml white wine
- 1 chicken or vegetable stock cube, made up to 200ml
- 4 tbsp whipping cream
- 300g tagliatelle or pappardelle
- 10g fresh parsley, leaves picked and finely chopped
- 20g Parmesan or vegetarian hard cheese
If you haven't got pappardelle, try using tagliatelle or spaghetti
Each serving contains
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Energy
3560kj
850kcal
43%
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Fat
43g
61%
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Saturates
8g
40%
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Sugars
11g
12%
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Salt
2.5g
41%
of the reference intake
Carbohydrate 88.5g
Protein 27.6g
Fibre 7.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Use a sharp knife to make a cross in the top of each chestnut. Transfer to a roasting tin and roast for 25 mins or until the shells start to peel away. Peel off the shell and papery husk, then roughly chop.
- Meanwhile, heat the oil in a frying pan over a low heat; fry the onion for 8 mins. Stir in the garlic, chilli, fennel and sage and cook for 1 min.
- Add the sausagemeat to the pan, breaking into small pieces with a wooden spoon. Fry for 5 mins, then stir in the tomato purée.Cook for 1 min, then add the wine; bubble for 1-2 mins until reduced and sticky.
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- Stir in the chestnuts and stock. Simmer gently for 10 mins until thickened. Add the cream and bubble for 1 min.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta to pack instructions. Drain, then add to the pan with the ragu and stir to coat. Divide between 4 bowls; scatter with the parsley and Parmesan.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas recipes