While I love to slow cook a ragu for hours and hours, sometimes you just need dinner quickly.
The solution? Use lots of butter to soften the acidity of the tomatoes for almost instant deliciousness.
enough for: 2
takes: 15 minutes
4 beef sausages
1 can tomatoes (400g / 14oz)
4 tablespoons butter
1 bag baby spinach / baby kale
parmesan shavings (optional)
1. Heat a little oil in a large frying pan on a high heat. Remove beef sausage from the casings and add to the pan.
2. Cook beef, stirring until well browned, broken up and cooked through.
3. Add tomato and butter and simmer for a few minutes until everything is hot.
4. Taste and season with salt if needed.
5. To serve, divide baby spinach /kale between two bowls. Top with ragu and scatter with parmesan (if using).
Variations
different meat - feel free to use plain minced beef, pork, chicken or veal or a combo.
vegetarian / vegan - replace beef with cooked lentils, chickpeas or chopped mushrooms. Or both! Vegans will need the dairy-free option.
dairy-free / paleo - skip the parmesan or replace with grated brazil nuts or sliced almonds. Replace the butter with lashings of extra virgin olive oil.
more veg - after browning the beef, soften a diced onion, carrot and stick of celery in the pan before adding the tomato. Mushrooms are also lovely here. Add chopped raw veg to the baby spinach like red peppers, snow peas or grated carrot. Or serve on a bed of zucchini or carrot noodles.
more substantial (carb-lovers) - serve with cooked spaghetti, your fave garlic bread or qunioa.
more substantial (low carb) - serve with more substantial low carb veggies like broccoli, winter greens or roast cauliflower. A handful of roast almonds or brazil nuts is also an option.
no canned tomatoes - use a small jar of tomato puree or your fave commercial tomato pasta sauce.
Waste Avoidance Strategy
beef sausages - freeze them.
can tomatoes - keep it in the pantry.
butter – will keep in the fridge for weeks.
baby spinach / baby kale – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.
parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
Problem Solving Guide
too salty - use different sausages next time and/or unsalted butter. For now the only trick is to dilute it so serve with extra baby spinach and skip the parmesan.
bland - use more salt and/or parmesan.
too acidic - add more butter or some olive oil to balance the tomato.
Serving Suggestions
Lovely on it's own.