ITALIAN SAUSAGE RAGU

*This is a really satisfying sauce – it uses storecupboard ingredients, is hearty and quicker to make than a bolognese.  Keep it simple for kids with just onion, garlic, sausages, grated carrot and tomatoes and spice it up for grown ups with fennel, lemon zest and chilli

2 tbsp olive oil
500g sausages
1 onion, finely diced
1 stick celery, finely diced (leave out for fussy children)
1 carrot, peeled and finely diced (grate for fussy children)
optional:  handful chopped mushrooms
2 garlic cloves
zest of 1/2 lemon
1 tsp caster sugar or maple syrupoptional: pinch dried crushed chilli flakes
optional: ½ tsp fennel seeds
2 x 400g tins chopped tomatoes / passata
salt and pepper
Optional: 1 tbsp cream
To finish:  handful of fresh basil leaves, torn and some grated parmesan

• Heat the oil in a pan over a medium heat. Cut the sausages into 2cm lengths and add to the pan along with the onion, celery, carrot, garlic and mushrooms.  Cook for 5 minutes until the sausages have browned and the onion has softened.
• Add the garlic, lemon zest, sugar/maple syrup (and fennel seeds and chilli if you are using) and tinned tomatoes, plus enough water to just cover the ingredients. Season with salt and pepper
• Simmer over a low heat for 45 mins – 1 hr or alternatively, cover with a lid and place in the oven @180 for 1 hr.
• If you like the sauce to be rich, stir through 1 tbsp cream before serving
• Stir through cooked pasta, top with some torn fresh basil leaves and grated parmesan.

ROASTED VEGETABLE RAGU

2 aubergines, diced
1 courgette, diced
2 peppers, diced
3 tbsp olive oil
Salt and pepper
1 onion, diced
1 carrot, grated
1 stick celery, chopped
2 cloves garlic, crushed
1 tsp sugar / maple syrup
Optional: 1 tsp dried Italian herbs
Optional: ½ tsp fennel seeds
Optional: zest of ½ a lemon
Around 600ml passata
Optional: handful fresh basil

• Preheat the oven to 180*c. Chop the aubergine, courgette and peppers into small dice.  Drizzle with 2 tbsp olive oil and season well with salt and pepper.  Roast in the oven for 30 minutes until soft.
• While the vegetables are roasting, place 1 tbsp oil in a pan with the diced onion, celery and carrot and cook over a low heat until soft (about 10 minutes). Add the garlic, sugar and dried herbs / fennel seeds / lemon if you are using them.  Season with salt and pepper.
• Add the passata and simmer over a gentle heat for 15 minutes. Once the vegetables are roasted, add them to the tomato sauce and simmer for a further 30 minutes.
• Optional: finish with torn basil and parmesan to serve
• *This ragu makes a really good vegetable lasagne.  Take an oven dish and layer this sauce with fresh pasta, optional: a layer of ricotta, and cheese sauce – bake in the oven for 30 minutes until piping hot