Spicy pork ragu

Serves 6

1 onion, quartered

1 carrot, peeled and roughly chopped

1 celery stalk, roughly chopped

4 garlic cloves

2 tsp fresh oregano leaves

¼ tsp chilli flakes A large handful of fresh parsley leaves

60ml olive oil

200g pork sausages, casings removed 300g pork mince Salt and black pepper

2 x 400g tins of chopped tomatoes

1 tbsp tomato purée

400g penne

50g Parmesan, grated

1 Combine the onion, carrot, celery, garlic, oregano, chilli flakes and half of the parsley in a food processor. Pulse until finely chopped, then transfer to a bowl.

2 Heat the oil in a large saucepan over a medium heat and cook the sausage meat, breaking it up with a wooden spoon, for five minutes until browned.

3 Add the pork mince, season with salt and pepper, and cook for five minutes until cooked through. Use a slotted spoon to transfer the meats to a plate.

4 Increase the heat to medium-high. Add the vegetable mixture to the pan and cook for 8-10 minutes.

5 Stir in the chopped tomatoes and 250ml of water. Bring to the boil, then reduce the heat and simmer for 8-10 minutes until the liquid has almost evaporated.

6 Add the reserved meat, tomato purée and 250ml of water. Bring to a boil, then reduce the heat and simmer for 45 minutes until the meat is tender, adding more water if needed.

7 Bring a saucepan of water to the boil and cook the penne according to the package instructions. Drain and toss with the sauce. Stir in the Parmesan and remaining parsley to serve.

Per Serving 593kcals, 24.5g fat (5.8g saturated), 77.3g carbs, 5.1g sugars, 18.4g protein, 3.2g fibre, 0.37g sodium