Recipe courtesy of Australian Beef
Serves 6 | Prep 30 Mins | Cooking 40 Mins
Ingredients
800g good quality beef sausages, skins removed
1 onion finely chopped
1 carrot finely chopped
1 zucchini finely chopped
1 celery stalk finely chopped
2 cloves garlic, finely chopped
1½ tsp chilli flakes
1½ tsp fennel seeds
400ml passata
400g canned cherry tomatoes or chopped tomatoes
250ml (1 cup) beef stock
1 tbsp coarsely chopped thyme
1 tbsp coarsely chopped oregano, plus extra leaves to serve
250g farfalle pasta
1 tbsp red wine vinegar
250g ricotta
80g finely grated parmesan, plus extra to serve
Baby spinach, to serve
Method
Preheat oven to 200°C. Heat 1½ tbsp of olive oil in a large flameproof casserole dish, add sausages and cook, breaking up with a spoon for about 5 minutes or until browned. Add onion, carrot, celery, garlic, fennel seeds and chilli flakes, stir for about 3 minutes until just tender, and then add passata, canned tomatoes, stock, thyme, oregano and 200ml water, bring to a simmer. Season to taste with freshly ground salt and pepper, stir in the pasta and cook, stirring occasionally for about 15 minutes until pasta is al dente. Remove from heat, stir in vinegar to combine.
Pour half the mixture into a large baking dish, dollop with half the ricotta and scatter with half the parmesan, repeat layering finishing with the cheeses. Bake until bubbling (8-10 minutes) and serve hot, scattered with extra herbs and parmesan and baby spinach salad.