Sausage & cannellini bean ragu

• vegetable or olive oil2 tbsp tbsp
• pork sausages↗6

  meat squeezed from the skins

• onions↗2

  finely chopped

• garlic cloves↗2

  finely chopped

• dried oregano↗1 tsp tsp
• Worcestershire sauce↗1 tbsp tbsp

  (optional)

• chopped or peeled plum tomatoes400g can g
• sugar↗pinch of

  pinch of

• beef stock↗150ml ml

  or red wine

• cannellini beans↗400g can g

  undrained

• spaghetti↗200g g

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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.