Skip to main content

Sausage Ragu

13th July 2026

Looking for a comforting family meal that's both nutritious and packed with flavour? This easy Sausage Ragu is a fantastic option for busy households, combining quality sausages with plenty of vegetables to create a rich, wholesome sauce that children and adults will love.

With butternut squash, carrots, onions and tomatoes, this recipe is a simple way to add extra vegetables to family mealtimes while delivering a delicious, balanced meal. It's perfect for batch cooking, freezes well and can be served with pasta, rice or mashed potato, making it a versatile addition to your weekly meal plan.

At Zebedees, we believe that healthy food should be both nutritious and enjoyable. Recipes like this help children explore a variety of flavours and vegetables in a familiar, comforting dish, supporting positive relationships with food from an early age.

Whether you're cooking for the family at home or looking for meal inspiration, this hearty Sausage Ragu is sure to become a firm favourite.

Ingredients (Serves 5)

  • 500g good quality sausages (pork or your preferred variety)

  • 350g butternut squash, peeled and diced

  • 400g carrots, peeled and diced

  • 250g onion, finely diced

  • 2 cloves garlic, crushed (or 1 tbsp garlic puree)

  • 400g chopped tomatoes (1 tin)

  • 400g passata

  • 2 tbsp tomato puree

  • 500ml water

  • 1 vegetable or chicken stock cube

  • 1 tsp paprika

  • 1 tsp mixed herbs

  • 1 tsp chopped rosemary

  • 1 tbsp chopped basil

  • Salt and pepper to taste

To Serve

  • 500g cooked pasta, or

  • Rice, mashed potato or crusty bread

Method

1. Prepare the sausages

Remove the sausage meat from the skins and break into small pieces, we cook the sausage whole and then chill and dice it, but its whatever you prefer 

Heat a large saucepan or casserole dish over a medium heat and cook the sausage meat until browned.

2. Cook the vegetables

Add the onion and cook for 5 minutes until softened.

Add the carrots, butternut squash and garlic and cook for a further 5 minutes, stirring occasionally.

3. Build the sauce

Stir in the paprika, mixed herbs, rosemary and basil.

Add the tomato puree and cook for 1 minute.

Pour in the chopped tomatoes, passata and water.

Crumble in the low salt stock cube and stir well.

4. Simmer

Bring to a gentle simmer.

Cover and cook for 35-45 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.

If the sauce becomes too thick, add a little extra water.

5. Finish and serve

Taste and season with salt and pepper if required.

Serve with pasta, rice or mashed potato and sprinkle with a little grated cheese if desired.

Chef's Tip

For extra richness, allow the ragu to simmer uncovered for the final 10 minutes. The flavours develop even further if made a day in advance and reheated.

Back to Latest News
Back to Top