In my household it is nearly impossible to please everyone with the dinner choice, but if I want to be guaranteed clear plates this is the one I pick. Plus, it is really simple, impressive and relatively cheap to make. It can be adapted for your families’ tastes too. You can add vegetarian sausages instead of Pork and you can leave out the chilli flakes during cooking and add them when you are serving, but only to those who will like a bit of a kick!

Spiced Pork Ragu - serves 4 people

1 Onion

450g Pork sausage meat, or 1 pack of Pork Sausages (I sometimes buy the ones with herbs in already – and remember you don’t have to use pork meat, any meat or vegetarian sausages will do!)

Small bunch of Parsley

2 garlic cloves crushed

Chilli flakes – optional

400g Pasta – any really, but Pappardelle pasta is nice

1 tin of chopped tomatoes

2tbsp tomato puree

1 small bag Baby Spinach

Grated cheese – parmesan or any hard cheese

Method

1.Put a large saucepan of water with a pinch of salt on to boil for the pasta. Slice the onion and roughly chop the parsley ( stalks too ). If you are using sausages, snip them and squeeze out the sausage meat. Discard the skins.

2.Put a splash of olive oil in a frying pan on a medium heat. Add the onion and sausage meat and fry until the meat starts to brown, 4-5 mins.

3.Add the garlic and chilli flakes to the pan. Cook for a couple of minutes to make sure the onion is soft.

4.Cook the pasta until ‘al dente’  (soft but firm) about 7 mins.

5.Add the chopped tomatoes and tomato puree and simmer for 5 mins. After 5 mins add the spinach and stir in.Cook for 2 mins until the spinach has wilted. Add a sprinkle of sugar to really lift the flavour.

6.Drain the pasta and return it to the pan with a little olive oil to stop it sticking. When ready add it to your ragu along with half the parsley.

  1. Season to taste and serve with a sprinkling of hard cheese and the remaining parsley on the top.

Enjoy !!!