Serves 4

Rich and packed with flavour. Serve with your favourite pasta for a real treat.

1 pound Italian sausage, skinned and crumbled

1 medium carrot peeled

1 stalk celery

1 small white onion, peeled

2 fat cloves garlic, peeled

1 TBS fennel seed

1 large sprig rosemary

1 TBS olive oil

1 TBS balsamic vinegar

1 tsp dark soft brown sugar

100ml red wine (3 1/2 fluid ounces)

2 (400g) tins plum tomatoes, undrained (2-14.5 oz tins)

200ml water (7 fluid ounces)

salt and pepper to taste

Your favourite cooked pasta

Finely chop the carrot, celery, onion and garlic.  Set aside. Heat the olive oil in a large saucepan with a heavy bottom.  Crumble in the sausage and cook, stirring to break it up even more with a wooden spoon as it browns.  Stir in the vegetables.  Cook, stirring for a further 8 to 10 minutes at which time they should be softened and the pan a bit deglazed. Add the red wine and let it bubble up and reduce.  Stir in the fennel seed, rosemary sprig, balsamic vinegar, brown sugar, plum tomatoes and water.  Bring to the boil, then reduce to a simmer.  Season to taste with salt and pepper. Simmer for 45 to 50 minutes until the sauce thickens and reduces, stirring occasionally.  Taste and adjust seasong as required.

Cook your favourite pasta according to package directions and serve hot with the sauce ladled over top and some freshly grated Parmesan cheese if desired.