-
1
Preheat oven to 190*C (375*F).
-
2
Slit the sausages and remove them from their skins, then chop them into small pieces.
-
3
heat the oil in a pan, add the onion and fry for 5 minutes until softened and lightly browned.
-
4
Stir in the sausages and fry until lightly coloured.
-
5
Add the carrot, then stir in the wine, stock, tomato puree, and season.
-
6
Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until the sauce is thickened.
-
7
Taste and season if necessary.
-
8
Set aside.
-
9
Melt the butter in a pan.
-
10
Stir in flour til smooth, then slowly whisk in the milk.
-
11
Cook stirring over medium heat until sauce is thickened and smooth.
-
12
Add a good sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
-
13
Cook the pasta in a large pot of salted water until tender.
-
14
Remove from heat, stir in spinach, leave til just wilted, then drain all.
-
15
Tip half the pasta into a shallow ovenproof casserole.
-
16
Shake to level.
-
17
Spoon over the sausage sauce, then cover with remaining pasta.
-
18
Pour the white sauce over all and sprinkle with the grated cheddar.
-
19
Bake for 20 to 25 minutes until the top is golden brown.
-
20
Leave to cool for 5 minutes before serving.
