The ragu can be made 2 days ahead. Cover and refrigerate. Reheat and stir in the basil to serve.
Serves: 6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 clove garlic, crushed
sea salt and freshly ground pepper
500 grams lamb sausages
1 cup red or white wine
1 x 400 gram tin whole cherry tomatoes
handful of basil
METHOD
Heat the oil in a sauté pan and cook the onion, leek and garlic with a good pinch of salt until soft. Remove the skin from the sausages and add the meat to the pan. Break the sausage up with a wooden spoon and cook for 5 minutes until firm. Increase the heat and add the wine. Cook for a few minutes then stir in the tomatoes. Season and simmer gently for 10 minutes until the sauce has reduced and thickened. Stir in the basil. Transfer to a bowl and serve hot to spoon over the Gnocchi.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.