Holy banging bangers, Batman; can sausages actually get better than their lovely, snag-y self, or what? We reckon they can and here’s Exhibit A… our sausage ragu. Perfect for tossing through pasta, it’s easy to make and is brilliant during these transitional weeks when it’s not quite cold, but not yet hot either. Can the weather make up its mind, already?. Sigh – spring. So. Damned. Volatile. 

Use Italian-leaning sausages here; we’re talking ones that are fully porcine, and flavoured with fennel seeds and maybe a dash of cloves. Cheap, nasty, filler-filled specimens need not apply; they’re slimy as hell when you squeeze them out of their casings and just not good to eat.

SERVES 4

3 tbsp extra virgin olive oil

4 pork and fennel sausages (about 350g), removed from casings

350g pork mince

1 onion, finely chopped

1 carrot, finely chopped

1 large celery stalks, tough fibres peeled and finely chopped

4 garlic cloves, chopped

2½ tbsp tomato paste

55g (⅓ cup) currants

250ml (1 cup) red wine

500ml (2 cups) chicken stock

250ml (1 cup) passata or tomato sugo

1 tbsp balsamic vinegar, or to taste

400g dried pappardelle

finely grated parmesan cheese and basil leaves, to serve

Heat 1 tablespoon of the oil in a large, heavy-based frying pan over high heat, then add the sausage meat and mince. Using the back of a large metal spoon or similar, flatten the mixture to cover the base. Cook, without stirring, for 7-8 minutes or until deep golden underneath, then break up the meat and turn over, then cook for another 7-8 minutes to brown the other side.

Meanwhile, heat the remaining olive oil in a large saucepan over medium heat.  Add the onion, carrot, celery and garlic then cook, stirring often, for 8-9 minutes or until soft. Add the tomato paste and currants and cook, stirring, for 1-2 minutes to cook the paste out a little. Transfer the browned meat  to the vegetable mixture with the wine, reserving the frying pan. Stir to combine, then bring the wine to the boil and cook for 4-5 minutes to allow it to cook down a little.

Meanwhile, pour out the fat from the fry pan, then return the pan to medium-high heat . Add 250ml (1 cup) chicken stock, then bring to the boil, stirring to dislodge any stuck-on bits from the base. Pour the stock into the saucepan with the remaining stock and the passata, then bring to a simmer. Reduce the heat to medium low then cook, stirring occasionally, for about 25 minutes or until reduced and thickened. Add the vinegar and season to taste with salt and pepper. 

Meanwhile, bring a saucepan of salted water to the boil for the pasta, then cook according to the packet directions, until al dente, Drain well, then toss with the ragu in the pan. Divide among bowls, top with parmesan, scatter with basil leaves, then serve.