INDIVIDUAL PORK & FENNEL RAGU BAKES

SERVES 4 PREP 15 MINS COOK 35 MINS

• 1 tbsp olive oil

• 500g Italian-style pork and fennel sausages

• 1 red capsicum, seeded, sliced

• 1 onion, finely chopped

• 3 garlic cloves, crushed

• 1 tbsp tomato paste

• ¾ cup red wine

• 2 x 400g cans diced tomatoes

• 2 tsp balsamic vinegar

• 1 tsp brown sugar

• 500g casarecce pasta

• 1 cup roughly chopped parsley

• 100g gruyere cheese, grated

• baby rocket leaves, to serve

1 Preheat oven to 180°C. Grease 4 x 1 ½-cup capacity ovenproof dishes and place on a baking tray.

2 In a large heavy-based saucepan, heat oil on high. Squeeze sausage meat from casings into pan. Cook 4-5 mins, breaking up lumps, until browned. Remove mince from pan.

3 Using same pan, reduce heat to medium. Saute capsicum and onion 4-5 mins until onion is tender. Add garlic and cook a further 2 mins.

4 Return mince to pan. Stir in paste and cook 1 min. Add wine to pan to deglaze. Stir in tomato, vinegar and sugar. Bring to boil. Reduce heat to low. Simmer 4-5 mins until thickened slightly.

5 In a large saucepan of boiling salted water, cook pasta following packet directions until al dente.

6 Drain pasta and add to sauce with ¾ cup parsley. Toss well and divide among dishes. Top evenly with cheese.

7 Bake 12-15 mins until cheese melts. Sprinkle with remaining chopped parsley and serve with baby rocket.