Pork ragu with tagliatelle

Rich sausagemeat ragu with plenty of veg.

Ingredients

• 1 tsp olive oil
• 4 pork & caramelised onion sausages
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 1 carrot, grated
• 300g Special passata
• 300ml chicken stock, made with 1 stock cube
• 300g tagliatelle
• 20g parmesan shavings
• Some basil, to garnish
• Salt & pepper

Method

1. Heat the oil in a large, deep-sided nonstick frying pan
2. Squeeze the sausages out of their skins and cook for 2-3 mins, until broken up and golden
3. Add the onion, garlic, carrot and pepper, and cook for 5 mins, until beginning to soften
4. Pour over the passata and stock, and bring to a simmer
5. Season, then cook for 10 mins or until slightly reduced
6. Cook the pasta according to the pack instructions
7. Drain the pasta, add to the ragu and toss to coat
8. Divide between plates, and serve topped with the parmesan shavings, basil leaves and freshly ground black pepper