Sausage & sweet pepper casserole

Serves 4

2 tbsp olive oil
1lb pork & herb sausages
1 large onion, sliced
1 red pepper, cored, deseeded & sliced
1 yellow pepper, cored, deseeded & sliced
1 tsp dried rosemary
1 large jar bolognese sauce
150ml (1/4pint) red wine or stock
salt and freshly ground black pepper
2 tbsp chopped fresh parsley

Heat the oil in a flameproof casserole dish, cut each sausage into four, and fry in the oil until browned. Drain on absorbent kitchen paper. Pour off all but 1 tbsp of the oil from the casserole dish.

Add the onion to the casserole dish and fry until soft. Stir in the peppers and rosemary and cook for a further 2 minutes.

Return the sausages to the dish with the bolognese sauce, and red wine/stock. Add seasoning.

Cover and simmer gently for 20-25 minutes, stirring occasionally. At the end of cooking time, stir in the chopped fresh parsley.

Serve the casserole with creamy mashed potatoes and a green vegetable.