Sausage and Sticky Onion Ragù
Place a large saucepan over a medium heat and add a splash of olive oil. Crumble in the Jolly Hog Proper Porker sausages, removing the skin, and break up the sausage meat with the back of a spoon.
Cook for a few mins until golden and lots of the fat has been released, then remove from the pan with a slotted spoon.
Reduce the heat to medium-low and add the butter to the pan. Finely slice the onions before adding them to the pan and cook until soft and golden. This should take about 10 mins.
Finely chop the garlic and add it to your pan along with the tomato purée. Cook for another 3 mins.
Return the sausages to the pan, turn up the heat and add the red wine. Let it bubble away until almost evaporated, then pour in the chicken stock. Bring to a simmer, pop a lid on and then turn the heat down low.
Allow it to cook for an hour and a half at a very gentle simmer, stirring occasionally.
Cook your tagliatelle in plenty of boiling salted water. Once al dente, drain (reserving a mug of pasta water) and mix well with the ragù, adding a splash of the cooking water to emulsify. Plate up and top with some finely chopped parsley and a sprinkle of grated parmesan.