Sausage & Sticky Onion Ragù

Finely slice the onions. Heat the butter in a large saucepan over a low-medium heat. Add the onions and cook until the soft and golden. This should take about 10 mins. Remove from the pan and set aside.

Add a drizzle of olive oil to the pan and set it over medium heat. 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.

Finely chop the garlic and add it to your pan along with the tomato purée, chilli flakes and fennel seeds. Cook for another 3 mins. Then mix in the onions, cooking until they are soft and caramelised.

Turn up the heat and add your sausages back to the pan with 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.