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Slow-cooked sausage ragù cavatelli with pea and radish salad
Fruit and vegetables
1
red onion
, finely chopped
1
celery
heart, finely chopped
½
fennel
bulb, trimmed and finely chopped
2
garlic
cloves, finely chopped
few
rosemary
sprigs, leaves picked and finely chopped
few
sage
sprigs, leaves picked and finely chopped
2 x 400g tins whole plum
tomatoes
, mashed up
½ tsp dried red
chilli
flakes
10g/⅓oz fresh
mint
, left whole
100g/3½oz baby
radishes
, sliced
4
Little Gem lettuces
, trimmed and leaves separated
50g/1¾oz
pea shoots
, leaves picked
Tins, packets and jars
400g/14oz durum wheat
semolina
flour, plus extra for dusting
1 tbsp
Dijon mustard
Cooking ingredients
2–3 tbsp
olive oil
, plus extra for drizzling
1
bay leaf
½ tsp freshly grated
nutmeg
sea salt and freshly ground
black pepper
salt
100ml/3½fl oz
olive oil
sea salt and freshly ground
black pepper
1 tbsp
red wine vinegar
5 tbsp
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
50–100ml/2–3½fl oz
double cream
Parmesan
, freshly grated, to serve
Meat, fish and poultry
500g/1lb 2oz good-quality
sausage
meat
Other
200ml/7fl oz
red wine
200ml/7fl oz warm water
150g/5½oz fresh
peas
, podded and washed
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