Pork & Leek Sausage Bolognese

Heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat

Squeeze the sausagemeat out of their casings directly into the pan

Cook for 5 min until the sausagemeat is brown and crispy, breaking it up into small pieces with a wooden spoon as you go 

Meanwhile, boil a kettle

Peel the onion[s], carrot[s] and garlic

Grate the onion[s], carrot[s], garlic and mushrooms

Tip: alternatively bung everything in a food processor for speedier results!

Add all of the grated vegetables to the pan

Season with a generous pinch of salt

Cook for 4 min until soft and caramelised

Meanwhile, add the linguine to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite

Once cooked, drain and reserve 150ml [300ml] of the starchy pasta water

Once the vegetables have softened, stir the brown sauce, tomato paste, dried basil and dried oregano into the pan 

Cook for 1 min further 

Add the chopped tomatoes and season with a generous pinch of sugar

Tip: the sugar balances the acidity of the tomatoes

Cook for 6 min or until the sauce has thickened to a bolognese consistency

Meanwhile, grate the cheese

Stir the drained linguine into the sauce, along with the reserved pasta water 

Taste for seasoning, adding more salt and pepper if needed