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Grid Iron Meat

Sausage Meat Ragu

This sausage meat ragu is rich, comforting and packed with flavour — perfect for tossing through pasta, spooning over creamy polenta, or piling onto grilled sourdough. Using quality sausage meat brings built-in seasoning and depth, making it a quick but rewarding midweek dinner.

INGREDIENTS
  • 500g good-quality sausage meat
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, minced
  • 1 tsp fennel seeds (lightly crushed)
  • ½ tsp dried chilli flakes (optional)
  • 2 tbsp tomato purée
  • 100ml red wine (or a splash of stock if preferred)
  • 1 x 400g tin chopped tomatoes
  • Sea salt and freshly ground black pepper
  • Handful of chopped fresh parsley (to finish)
  • Freshly grated Parmesan (to serve)

METHOD

  1. Heat the olive oil in a wide saucepan over medium heat. Add the onion, carrot and celery with a pinch of salt and cook gently for 8–10 minutes until softened.
  2. Stir in the garlic, fennel seeds and chilli flakes, and cook for 1 minute more.
  3. Add the sausage meat, breaking it up with a wooden spoon. Cook until browned all over.
  4. Stir in the tomato purée and cook for 2 minutes to deepen the flavour.
  5. Pour in the red wine, let it bubble for a minute, then add the chopped tomatoes. Season well.
  6. Reduce the heat and simmer gently for 25–30 minutes until thickened and rich.
  7. Stir through the chopped parsley and taste for seasoning.
  8. Serve tossed through pasta with plenty of Parmesan, or spooned over polenta or toast.

To finish with cream: Stir through 100ml of double cream at the end of cooking for a richer, silkier sauce — perfect with tagliatelle or soft polenta.

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Classic Pork Sausage Meat – 450g

A Traditional Sausage Meat

Our classic pork sausage meat is one that you would have found in any Yorkshire butcher’s shop 40 years ago. Made from a traditional recipe using North Yorkshire pork with just the right amount of fat.

It now comes in a handy tube for ease of use.

£4.95

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Sides:

  • Buttered tagliatelle or pappardelle
  • Creamy polenta or soft cheesy mash
  • A crisp green salad with lemon dressing
  • Chargrilled courgettes or roast aubergine
  • Garlic bread or toasted sourdough

Matches:

  • Ingredients: tomato, garlic, fennel, onion, red wine
  • Herbs & spices: parsley, basil, thyme, oregano, bay
  • Grains & sauces: pasta, polenta, ricotta, Parmesan

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Hot Tips

  • Use sausage meat from your favourite butcher (Grid Iron Meat) or good-quality sausages with the skins removed.
  • Fennel seed adds a lovely Italian note — don’t skip it if you can help it.
  • Leftovers are excellent reheated the next day, or used as a filling for baked pasta.

Pairings

Red Wine:

  • Chianti or Montepulciano — fresh acidity to cut through the richness
  • Barbera — juicy and bright

White Wine:

  • Verdicchio or Soave — crisp and mineral
  • Light Chardonnay (unoaked) — roundness without heaviness

Beer & Cider:

  • Amber ale or ruby red ale
  • Dry cider with a touch of sweetness

Non-Alcoholic:

  • Sparkling water with orange zest
  • Iced tea with lemon and thyme
  • Tomato juice with a dash of Worcestershire

 

Recipe Collections