Rich sausage and lentil ragu

Ingredients

• 6 pork sausages
• 1 tbsp oil, for frying
• 1 garlic clove, crushed
• 1 tbsp dried oregano
• 1 tbsp tomato purée
• 3 tbsp balsamic glaze
• 500g/1lb 2oz basic lentil stew
• 400g tin chopped tomatoes
• sea salt and cracked black pepper

To serve

• 300g/10½oz dried linguine
• 40g/1½oz grated Parmesan
• fresh basil

Method Rich sausage and lentil ragu

1. First, squeeze the sausage meat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausage meat. Fry for 4–5 minutes, using a spatula to break it up.

2. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan.

3. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan.

4. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil.

Rich sausage and lentil ragu