3 TBSP olive oil
1 large brown onion chopped
5 cloves crushed garlic
1 TBSP dried rosemary
1 TSP chilli flakes
250ml beef stock
250ml tomato passata
3/4 packet of dried spaghetti
1/2 C chopped parsley
Bring a large pot of salted water to the boil and cook spaghetti according to the packet instructions.
In a frying pan over medium heat, saute the olive oil, onion and garlic until translucent.
Remove and discard the casings from the sausages. Add the sausage mixture to the frying pan and break up with a wooden spoon. Cook the sausage until browned.
Add the rosemary and chilli and cook for a further 2 mins.
Add the beef stock and tomato passata, mix and then let reduce for about 10-15 minutes.
When the sauce has reduced, take off the heat and stir through cream and parsley.
Drain the spaghetti and in a large dish or frying pan combine the ragu and the pasta.
Serve immediately and garnish with parmesan, extra parsley and chilli.