The Country Kitchen

Ingredients

• 8 Richmond Sausages
• 1 tbsp oil
• 1 large onion, chopped finely
• 1 clove garlic, crushed
• 295g can condensed soup
• 400g chopped tomatoes
• Herbs
• 100g frozen peas
• Black pepper
• 350g spaghetti
• Grated cheese

Method

1. Fry, grill or oven bake the sausages. When cool, slice into diagonals and put to one side.
2. Fry the onion and garlic in oil till lightly brown; then stir in the soup, tomatoes and pepper.
3. Simmer uncovered for 10 minutes; add the sausages and peas. Cook for a further 5 minutes.
4. Meanwhile, cook the spaghetti in boiling water until tender, 10-12 minutes.
5. Add the Bolognaise to the spaghetti and serve.
6. Sprinkle with cheese, accompanied with garlic bread or crusty rolls.