Presto Herby Pork Ragu

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.

Stir the garlic into the sausage meat and cook until fragrant, 1 min. 

Add the chopped tomatoes, red wine stock paste and sugar for the sauce (see pantry for amount) to the sausage meat, then stir together and bring to a simmer.

Allow to cook until the ragu has reduced and thickened, 12-15 mins. Taste and season with salt and pepper if needed. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

While the ragu simmers, add the tagliatelle to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, roughly chop the chives (use scissors if easier).