400g tin of tomatoes

4 large, good quality sausages

1 red onion, finely chopped

2 sticks celery

3 carrots

2 cloves garlic

1tsp fennel seeds, paprika, chilli flakes (omit if you don’t like it hot)

bay leaf and fresh rosemary (if you have it)

1tbsp tomato purée

splash of balsamic vinegar

200g pappardelle

Prep time:

Cooking time: 50 minutes

Total time:

Serves: 2

We are spoilt for choice for fantastic butchers here in the South East. I love these local sausages made into a wonderful ragu served with pappardelle pasta. Easy, nutritious, delicious, adored by all ages. Lighter and a lovely change to a traditional beef ragu.

  1. Heat some olive oil in a heavy based pan. Add the finely chopped onion and allow to soften gently.
  2. Finely chop the carrots, celery and garlic. I put all mine in a food processor, until it looks like mince! Add to the onions and cook for 5-10 mins. Then add the paprika, fennel and chilli flakes (if using). Cook for a couple more minutes.
  3. Add the sausage meat and brown, before stirring in the tomato purée, chopped tomatoes, chopped rosemary and bay leaf. Cook for at least 30 mins on a gentle simmer. Add the vinegar, season, stir, taste and tweak according to your taste.
  4. Cook the pasta according to the packet instructions, drain and add to the sauce and serve.

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