Cook Video

Caramelised Onion Sausage Ragu Recipe

Hannah and Liv whipped up this dreamy Caramelised Onion Sausage Ragu Recipe for our latest team lunch. This beef and pork ragu creates a delicious sweet and savoury and intensely rich and flavoursome ragu pasta sauce. The two meats cooked low and slow combine for a super tender and juicy ragu base that is perfect for this hearty and comforting pasta dish. Imagine this as your ultimate comfort meal or family dinner. Our Caramelised Porkers, British caramelised onion sausages, combine a peppery meaty sausage with sweet caramelised onions for a great mince to add flavour to this dish. Try this caramelised sausage ragu recipe for the ultimate Autumn dinner.


– 1 pack of our Caramelised Porkers British Sausages
– Good quality beef mince
– Paprika
– Cumin
– Bulb of garlic
– Onion
– Carrots
– Celery
– Mushrooms
– Passata
– Red wine
– Beef stock pot
– Couple tbsp of tomato puree
– Balsamic vinegar
– Sugar
– Milk
– Spaghetti
– Fresh basil


– To make your caramelised onion sausage ragu, start by dicing the onion, carrots, celery and mushrooms. You can adjust the veg you use in the sausage ragu recipe based on which vegetables you like, have in the fridge or that your little fussy ones will eat.
– Before you get started, take a pack of our Caramelised Porker sausages and squeeze the meat out of the sausages. This caramelised onion and peppery sausage meat will form a delicious sweet and savoury base which provides the extra oomph in this sausage ragu recipe. Set aside the caramelised onion sausage meat ready for later.
– Sautée the veg on a low heat for 30/40 mins. The secret is in how slow everything is cooked, giving it a chance to release its aromas and flavour.
– Meanwhile, roast a bulb of garlic in the foil for around 25 mins.
– Add paprika and cumin to your pan with the vegetables in it.
– Add dried oregano and basil.
– Stir in some good quality beef mince mixed with your crumbled sausage meat and stir into the sausage ragu until cooked.
– Add passata, lots of red wine, a beef stock pot and a couple of tbsp of tomato puree to the mix, and stir through.
– Once the roasted garlic has cooled (it’s very hot out the oven!) squeeze it into the ragu and stir it in fully.
– Add a dash of balsamic vinegar for a nice tanginess and acidity to cut through the sausage ragu. Next add a sprinkle of sugar and a dash of milk.
– Cook it all for 2/3 hours. The longer you can cook it for and the lower heat, the better for that delicious tender ragu with a strong, rich flavour.
– When yous servce the caramelised sausage ragu, serve it on your pasta of choice – we went for spaghetti – then add a handful of torn fresh basil towards the end and a generous sprinkling of parmesan. Season with salt and pepper to taste.

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