Tagliatelle with fresh Tuscan sausage ragú

Ingredients – Serves 4

• 20ml extra virgin olive oil
• 15g of butter
• 1 finely chopped onion
• 2 large garlic cloves, crushed
• 2 rosemary sprigs (remove the stalk first), finely chopped
• 660ml tomato sauce
• 1 tbsp caster sugar
• 400g of polpa di salsiccia Toscana
• 75 ml whole milk
• 350g fresh egg tagliatelle pasta
• Grated Parmesan to serve

Method

Heat 10ml of oil and the butter in a saucepan over medium heat. Fry the onion with a pinch of salt for 5 minutes or until it gets translucent. Add the garlic and rosemary, and cook for 1 minute. Add in the tomatoes and sugar, and simmer for 25 minutes.

Heat the remaining oil in a medium frying pan over a medium heat. Fry the sausage, breaking it up with a wooden spoon, for 5 minutes (or until golden). Add to the sauce with the milk, then simmer for a further 10 minutes.

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