Make the family this ragu with celeriac mash and it will soon become part of your repertoire. This easy, budget recipe also counts as three of your 5-a-day
Prep:10 mins
Serves 3 – 4
For the ragu1 tbsp olive oil, plus extra to serve1 onion, finely chopped6 herby sausages1 garlic clove, crushed1 tsp smoked paprika100ml white wine400ml can chopped tomatoes30g toasted hazelnuts, roughly chopped, plus extra to serveparsley, to serve (optional)
STEP 1In a large saucepan, heat the olive oil over a medium heat and fry the onion with a pinch of salt until soft, so around 8 mins. Squeeze the sausagemeat out of their skins and mix with the garlic and paprika. Turn the heat up and add the sausage mix to the pan, using the end of your spoon to break it up. Fry until browning, then tip in the wine. Allow to sizzle for a minute, then add the chopped tomatoes. Bring to the boil, then turn the heat down and leave to gently simmer for 25 mins until the sauce is thickened. Season.STEP 2Meanwhile, boil the celeriac and potatoes in salted water for 15-20 mins until completely softened and falling apart. Drain, then tip back into the pan and allow to steam dry, then blitz or mash, adding the milk a little at a time until it’s at the desired consistency.STEP 3To serve, stir the hazelnuts through the ragu. Spoon a pile of mash onto each plate and top with ragu. Top with parsley and more hazelnuts, plus a drizzle of olive oil, to serve.
