1 large onion
1 tsp mixed herbs or 1 tbsp fresh herbs such as thyme, rosemary, sage
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
1 dash tomato ketchup
Finely chop the onion and brown it in a frying pan with about a tablespoonful of olive oil.
Meanwhile skin the sausages and squeeze the meat out into the frying pan. Push it about and chop it up with the onion until both are starting to colour.
Add the herbs and the tomatoes, then fill the can up with cold water and add that too.
Leave to bubble away until it is a nice thick sauce.
Stir in the ketchup (this is optional, but child-pleasing).
Serve over pasta, baked potatoes or boiled new potatoes and top with a sprinkling of freshly grated parmesan (or cheddar if preferred).
Add grated carrot as a hidden vegetable.
Add a can of red kidney beans and some chilli powder for a sausage chilli and serve with boiled rice.
Layer it up with lasagne sheets and bechamel sauce to make a sausage lasagne.