Home > Recipes > Quick midweek meals > Sausage ragù with dumplings

Sausage ragù with dumplings

Name: Sausage ragù with dumplings
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: SERVES 4
Ingredients: Olive oil for frying; 1 large red onion, finely sliced; 1 large fennel bulb, finely sliced; 2 garlic cloves, finely chopped; 375g pack pork chipolatas, skinned; 2 tbsp tomato purée; 2 x 400g tins chopped tomatoes; 150g self-raising flour; 25g fresh parsley, finely chopped; 100g natural yogurt; 2 tsp chilli flakes to serve (optional)

By: Jen Bedloe
Former head of food delicious.

Published: 18 Nov 20
Updated: 18 Mar 24

Grab a pack of chipolatas and a few storecupboard staples and magic up this super-simple, flavour-packed sausage ragù with dumplings for a hearty weeknight meal.

Or, dump the dumplings and try this sausage and fennel ragù with tagliatelle.

Easy
November 2020

Test kitchen approved

SERVES 4
HANDS-ON TIME 30 MIN, SIMMERING TIME 20 MIN

Grab a pack of chipolatas and a few storecupboard staples and magic up this super-simple, flavour-packed sausage ragù with dumplings for a hearty weeknight meal.

Or, dump the dumplings and try this sausage and fennel ragù with tagliatelle.

Nutrition: 4 people

Calories: 524kcals
Fat: 22.2g fat (7g saturated)
Protein: 21.7g protein
Carbohydrates: 53g carbs (17g sugars)
Fibre: 12.5g fibre
Salt: 1.75g salt

Save recipe

Save

Save recipe Print

Rate

Ingredients

Olive oil for frying
1 large red onion, finely sliced
1 large fennel bulb, finely sliced
2 garlic cloves, finely chopped
375g pack pork chipolatas, skinned
2 tbsp tomato purée
2 x 400g tins chopped tomatoes
150g self-raising flour
25g fresh parsley, finely chopped
100g natural yogurt
2 tsp chilli flakes to serve (optional)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oil in a hob-safe casserole over a medium heat and fry the onion and fennel for 10 minutes. Add the garlic and cook for a minute more.
Add the sausagemeat and fry for 3-4 minutes, breaking it up with a wooden spoon. Stir in the tomato purée and fry for a minute more. Add the tomatoes and a tomato tin of water. Bring to the boil, then reduce the heat and simmer for 15 minutes.
For the dumplings, mix the flour and most of the parsley in a bowl with a pinch of salt. Stir in the yogurt to make a soft dough, then gently roll into 8 equal balls.

Put the dumplings on top of the ragù. Cover and cook for 20 minutes
or until the dumplings are light, fluffy and cooked through. Sprinkle
with the rest of the parsley and the chilli flakes, if using.