Sausage ragu

• olive oil↗3 tbsp tbsp
• onion↗1

  finely chopped

• large garlic cloves↗2

  crushed

• chilli flakes↗¼ tsp ¼ tsp
• rosemary↗2

  sprigs, leaves finely chopped

• chopped tomatoes2 x 400g cans g
• brown sugar↗1 tbsp tbsp
• pork sausages↗6
• whole milk↗150ml ml
• lemon↗1

  zested

• rigatoni pasta↗350g g
• grated parmesan

  and ½ small bunch parsley, leaves roughly chopped, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

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