Squeeze the sausage meat out from the casings. Heat some cooking oil in a saucepan over a medium to high heat. Add the sausage meat and then use a spatula or a wooden spoon to break it up as much as you can.

Cook it for about 5 minutes, stirring occasionally, until its cooked. Add in the onion and carrot and continue to cook for a further few minutes until the onion and carrot softens.

Now add in the tomato paste and cook for a further 2 minutes.

Pour in the red wine, and let it bubble away until it has reduced by half.

Pour in the tinned tomatoes, then simmer for about 15 minutes. Meanwhile, get the pasta into a pan of salted boiling water and cook it for 2 minutes less than the packet states.

Drain the pasta but keep some of the pasta water. Add the pasta into the ragu, along with some pasta water, grated parmesan, and chopped parsley. Stir it well, then taste for seasoning. If it needs loosening up a bit, then add some more pasta water.

Dish it up, and finish it with some more grated parmesan, if you like.