TRUFFLE TOMATO RAGU
Weeknight ragu ready in under an hour...? "YOU'RE LYING", I hear you scream!
Honestly, I'm not! This is one of those sauces you can whip up with little effort and it's going to reward you with a ton of flavour that will make you think it's been on the stove for hours.
What's the secret? The Maillard reaction... No, there's no ducks involved here, it's the same effect as when you sear a steak and get that beautifully browned, charred crust like exterior that simply takes the meat to the next level. This recipe does the same with the sausage meat and smoked bacon used to transform this quick cook ragu into something so, so much more.
I'm not saying that a 12 hour ragu is therefore redundant but this beaut is the answer to your ragu cravings when you're more pressed for time!
INGREDIENTS YOU'LL NEED
1 small onion, finely chopped
2 cloves garlic, minced,
1/4 cup olive oil
3 Tbsp tomato paste
500g baby vine tomatoes, rinsed
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 sausages, de-cased and meat crumbled into chickpea size pieces
2 rashers smoked bacon, cut into small pieces
1/2 lemon, zest and juice
1 tsp red pepperoncini (we use Rosso Maturo by Pasquale's peppers)
1 Tbsp fresh rosemary, finely chopped
2 Tbsp TRUFF truffle oil
250g pasta (we've used Conchiglie here)
1/4 cup toasted panko/ sourdough breadcrumb
HOW TO MAKE IT
Get a frying pan nice and hot, add a splash of oil then cook the sausage and bacon until deeply browned and crisp, stir regularly and adjust the heat so as not to burn. Remove from pan and set aside.
Add a generous pour of olive oil to the pan then gently fry onion with a pinch of salt until translucent and just beginning to turn golden, approximately 10 minutes. Add garlic, stir and cook for 30 seconds until fragrant.
Squeeze tomato paste into onions, stir through and cook for 5 minutes, the vibrant red of the paste will begin to take on a much deeper hue of red. Then add the whole tomatoes and cook until they have softened, begun to break down and release their juices before adding lemon juice, rosemary and peppers. Season with the salt and pepper, taste and add more to suit if needed.
Cook pasta 1-2 minutes shy of pack instructions, transfer to the ragu along with 1/2 pasta water to bring the pasta together. Add a little more water to thin the sauce if required.
Finish by stirring through the truffe oil then serving, topped with lemon zest, the toasted breadcrumbs and as much Parm as your heart desires!