Pop a large saucepan of water on to boil with 1/4 tsp of salt. We will use it later for the pasta. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Heat a splash of oil in a large frying pan on medium-high heat. Add the sausage meat to the pan, and cook until browned, 5-6 mins, using a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the onion to the sausage meat and cook until softened, 4-5 mins, stirring occasionally. Add the garlic, stir and cook until fragrant, 1 minute. Add the tomato puree, stir and cook for a further 2 mins.

Pour the chopped tomatoes into your pan along with the chicken stock paste and a pinch of sugar, stir together and allow the ragu to simmer gently until reduced and thickened, 12-15 mins. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

While your ragu is cooking, add the pappardelle (see ingredients for amount you need) to the boiling water and cook until tender, 10 mins. Do any washing up while everything cooks!

Once cooked, drain the pasta in a colander and drizzle over a little olive oil to stop it sticking together. Add the pasta to your ragu along with half of the parsley and half the grated hard Italian style cheese. Toss together. Serve on plates and top with the remaining parsley and grated hard Italian style cheese. Buon appetito!