AT A GLANCE
|01||Heat olive oil in a large frying pan, add onion, carrot and celery and cook over medium heat for 6 minutes or until soft, add sausage meat and cook, breaking up with the back of a spoon, for 10 minutes.|
|02||Add tomato paste and cook for 1 minute, then add tomatoes, saffron and herbs. Reduce heat to low and cook, stirring occasionally, for 45 minutes. Season to taste with sea salt. Sauce should be thick.|
|03||Cook pasta in a large saucepan of boiling salted water until al dente. Drain and stir through sauce. Serve with grated Pecorino.|
Note Sauce will keep, refrigerated for up to 5 days.