Make our budget-friendly and filling sausage and bean ragu. It tastes even better the day after making it, but can also be ready in under an hour
Prep:10 mins
Serves 4
2 tbsp vegetable or olive oil6 pork sausages, meat squeezed from the skins2 onions, finely chopped2 garlic cloves, finely chopped1 tsp dried oregano1 tbsp Worcestershire sauce (optional)400g can chopped or peeled plum tomatoespinch of sugar150ml beef stock or red wine400g can cannellini beans, undrained200g spaghetti
STEP 1Heat 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.STEP 2Fry 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.STEP 3Tip 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.
