Sausage Ragu

Step 1/ 3

• 1½ tbsp olive oil
• ½ onion
• 1 cloves garlic
• ⅛ tsp chili flakes
• 1 sprigs rosemary
• 400 g canned diced tomatoes
• ½ tbsp brown sugar

• saucepan

Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

Step 2/ 3

• 3 pork sausages
• 75 ml whole milk
• ½ lemon zest

• frying pan
• wooden spoon

Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

Step 3/ 3

• 175 g pasta
• Parmesan cheese (grated, for serving)
• parsley (for serving)

• colander
• grater
• saucepan

Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

Enjoy your meal!