Sausage & lentil ragu with pasta

• Pork sausages6
• Red lentils100g
• Brown onions150g
• Carrots150g
• Celery2 sticks
• Chopped tomatoes2 × 400g tins
• Penne / fusilli400g

Plus salt and pepper. About £3.56 for the amounts used.

Method

1. 1

   Squeeze the meat out of 6 sausages and fry for 8 minutes until browned, breaking it up.

2. 2

   Add 1 chopped onion, 150g diced carrots and 2 sticks of celery, diced, and cook for 5 minutes.

3. 3

   Add 100g rinsed red lentils, 2 tins chopped tomatoes and 300ml water. Simmer for 20 minutes, stirring often, until thick. Season.

4. 4

   Cook 400g pasta following the pack, drain and toss with the ragu.