Name: Sausage & cannellini bean ragu
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp vegetable or olive oil -; 6 pork sausages, meat squeezed from the skins -; 2 onions, finely chopped -; 2 garlic cloves, finely chopped -; 1 tsp dried oregano -; 1 tbsp Worcestershire sauce (optional) -; 400g can chopped or peeled plum tomatoes -; pinch of sugar -; 150ml beef stock or red wine -; 400g can cannellini beans, undrained -; 200g spaghetti -

Ingredients for - Sausage & cannellini bean ragu

1. 2 tbsp vegetable or olive oil

2. 6 pork sausages, meat squeezed from the skins

3. 2 onions, finely chopped

4. 2 garlic cloves, finely chopped

5. 1 tsp dried oregano

6. 1 tbsp Worcestershire sauce (optional)

7. 400g can chopped or peeled plum tomatoes

8. pinch of sugar

9. 150ml beef stock or red wine

10. 400g can cannellini beans, undrained

11. 200g spaghetti

How to cook deliciously - Sausage & cannellini bean ragu

1 . Stage

Heat the oil in a frying pan over a medium heat and fry the sausagemeat for 6-7 mins, breaking it up into small chunks using a wooden spoon as you go, until browned and lots of the fat has been released. Remove the sausagemeat to kitchen paper using a slotted spoon and leave to drain, leaving the fat in the pan.

2 . Stage

Fry the onions in the sausage fat for 4-5 mins until slightly softened, then add the garlic, oregano and ¼ tsp black pepper. Cover and fry until completely softened, about 6 mins more, then return the sausagemeat to the pan, along with the Worcestershire sauce, if using.

3 . Stage

Tip in the tomatoes, breaking them up with a spoon if needed. Add ½ tsp salt and the sugar. Swill the can out with the stock or wine, then add this to the pan and simmer for 15 mins over a low heat, stirring occasionally. Tip in the beans and their liquid, and cook for 10-15 mins more until the sauce has thickened slightly. Meanwhile, cook the spaghetti following pack instructions. Toss the ragu with the cooked spaghetti and serve.