There is an old saying “The way to a man’s heart is through his stomach”. I’m not sure if that is completely true but from my experience, it certainly helps keep him happy. B has been getting spoilt in a major way since we moved in together. I have definitely been embracing my domestic goddess and have been cooking up a storm over the past few weeks. Fresh bread, chocolate molten cakes, roasted meats, and delicious pastas have all been gracing our table of late and it has been making for one very satisfied B! We saw this recipe whilst watching the tomato episode of “Jamie at Home” and we both looked at each and immediately knew it was one that I would be attempting. We pretty much got straight off the couch and headed down to Granville Island to pick up some delicious Cumberland sausages and some salty pancetta from Oyama Sausage.
This recipe had B eating out of my hand. It was incredible and incredibly simple to make. The smoky flavor of the pancetta and the freshness of the herbs permeated the tomatoes making them absolutely delicious. This dish would be perfect on a cold, wet winter night. Serve it up with some form of luscious carb, like a slice of crunchy bread or serve over the top of a bowl of pasta. I have amended the recipe below to reflect a serving for two. Try to add as many different tomatoes as you can for a better flavor.
Jamie Oliver’s Tomato and Sausage Ragu – Serves 2
100g of good quality pancetta, sliced into small strips
3 large organic tomatoes (cored)
1 punnet of cherry tomatoes
A few cloves of garlic (up to you how many)
A handful of fresh rosemary, thyme, oregano and a bay leaf. Fresh is best…do not even bother using dried herbs – the flavor just won’t be the same.
Preheat your oven to 350F or 180C. Grab a frying pan that is safe to put straight into the oven. If you don’t have one of these, use a small deep roasting pan. In a frying pan, fry the pancetta in a drizzle of olive oil until it is deliciously golden. To this pan, add all of the washed and cored tomatoes, along with the herbs and the garlic.
Lay the sausages over the top of the tomato and pancetta mixture. Drizzle with some olive oil and season with salt and pepper. (If you don’t have a pan that can go straight into the oven, transfer the pancetta to the roasting tray and add all of the other ingredients over the top). Cook for 1 hour, turning sausages once or twice. Remove from oven and serve with some fresh bread to sop it up or with pasta.