Italian Ragout - Pasta Sauce with Sausages and Meatballs

This recipe was inspired by a recipe that I saw on TV by Italian chefs the late Antonio Carluccio and Gennaro Contaldo. They were cooking in Southern Italy over an open flame. It looks sensational and I needed to eat it. I went and collected some ingredients and here we are, a delicious meaty pasta sauce that goes well over pasta, polenta or eaten with some fresh bread. The long slow cook ensures that the meatballs and sausages melt in your mouth.

This recipe is also very frugal friendly as it utilises more affordable meat products.

Makes: 6 serves

Time: 10 minutes prep time, 1 hour cook time

Total Cost: $13.20

You will need: 

• 1 tbsp. light Olive Oil / Vegetable oil ($0.20)
• 680 gm jar Passata ($1.60)
• 400 gm can Crushed Tomatos ($0.80)
• 1 Onion, diced ($0.45)
• Handful of fresh Parsley, roughly chopped ($1.00)
• All-purpose seasoning, to taste ($0.05)
• 4 Italian style Pork Sausages, cut in half  - Store bought, on sale ($3.75)
• 4 Italian Style Beef Rissoles, cut in half - Store bought, on sale ($3.75)
• Penne Pasta ($1.00)
• Parmesan, Grated ($0.80)

In a large sauce pot start by cooking the onion, parsley and all-purposing seasoning in the oil over medium heat until the onion is translucent and lightly golden. 

Add the sausages and rissoles, stirring occasionally until they are browned all over. 

Once the sausages and rissoles are browned, add the passata, and crushed tomatos. Bring to the boil and then turn down to low. Simmer for 1 hour. 

About 10 minutes before the end of the cooking time, cook Pasta and drain. 

Add the drained pasta to the sauce and stir through. 

Serve and Enjoy!

Want to see how I made these?? Watch the video below!