Roman Pork Sausage Ragu

250gm pork and veal sausages
150ml oil
80gm pancetta chopped
1 bay leaf
3 sprigs rosemary
2 sprigs thyme
5 cloves garlic finely chopped
2 red chillies chopped
1 med carrot chopped
1 1/2 brown onions chopped
3 sticks celery chopped
2 tbs tomato paste
3 cups red wine
2 1/2 cups water
400 tin chopped tomatos
salt and pepper
500gm pappardelle pasta

Skin the sausages and crumble the meat. heat a large heavy pan over medium heat. cook meat for 6-10 mins. add 100 ml oil, then pancetta, bay leaf, rosemary and thyme and stir.

add garlic, chillies, carrot, onion and celery, and stir well. cook over low heat for 10 min or un til onion is soft and caramelised.

stir in tomato paste,pour in wine and bring to a simmer. add tomatos and water and simmer partially covered for 35 - 40 mins.