Italian sausage ragu:
In a medium saucepan fry the following in a splash of oil on low heat until reasonably carmelised:
1 diced onion.
1 or 2 tablespoon brown sugar.
Then turn up the heat and add the following and brown:
8 thin Italian pork sausages, casings removed.
1 diced carrot.
1 stick diced celery.
Then add the following:
750 ml good quality tomato passata.
1 can of whole peeled tomatoes.
¼ cup tomato paste.
6 basil leaves.
2 cloves garlic.
And ‘some’ of the following:
¼ cup sweet mango chutney.
A dozen anchovies.
A few splashes xo sauce.
A few splashes masala.
A few splashes light soy sauce.
A few splashes fish sauce.
A few splashes liquid smoke.
A tablespoon capers.
A tablespoon masterfood Italian herbs.
A tablespoon scrimp sambal paste.
Simmer for at least 20 minutes.
Finish off with 1.5 cups of baby frozen peas if desired.
