Sausage ragu

Method

1. 1

   Start by frying the sausage meat in a dash of olive oil, break them up as much as you can while they cook and start to brown.

2. 2

   Add the onion, carrot, red pepper, and mushrooms, stir together and soften the veg, then add the garlic.

3. 3

   Add a sprinkle of salt, pepper, then add the chilli flakes and oregano.

4. 4

   Once veg has softened, add in the tomato puree and stir.

5. 5

   Now add the red wine and let it reduce down for a few minutes.

6. 6

   Add the tin of plum tomatoes and break them up as they cook, fill the empty tomato tin 3/4 of the way full with water and add it to the pan, also add the sugar at this point.

7. 7

   Give everything a good mix and cover loosely with foil or a lid and let it simmer on a low heat for at least an hour or up to 2 hours until thickened nicely.

8. 8

   Now add the cream and stir.

9. 9

   Boil the pasta until al dente, once cooked, drain and add to the ragu - mix together well, add the Parmesan and the cheddar/ mozzarella mix for extra cheesiness! Mix until cheese melts and serve between 4 bowls, enjoy!