Mid-week lamb ragu

Step 1

Process the carrot, onion, celery and garlic in 
a food processor until finely chopped. Heat oil in 
a frying pan over medium heat. Squeeze sausage 
meat from sausage casing into pan. Cook, using 
a wooden spoon to break up meat, for 5 minutes 
or until browned. Transfer to a bowl.

Step 2

Add vegetable mixture and bay leaves to pan. Season. Cook, stirring occasionally, for 8 minutes 
or until soft. Return sausage meat to pan. Increase heat to high. Add wine. Simmer for 2 minutes 
or until almost all liquid is evaporated. Stir in passata and sugar. Reduce heat to medium-low 
and simmer for 6 minutes or until mixture thickens.

Step 3

Meanwhile, bring a large saucepan of salted 
water to the boil over high heat. Cook pasta, following packet directions, or until al dente. Drain, reserving 
2 tbs of the cooking liquid. Return the pasta and reserved cooking liquid to the pan.

Step 4

Add ragu to pasta mixture. Toss to combine. Divide among bowls. Sprinkle over parmesan and herbs.