Serves 6

400g pork sausages
1 tbsp olive oil
1 Onion, chopped
1 large carrot, grated
150ml red wine
300ml veg stock
3 tbsp tomato puree
50g butter
50g plain flour
600ml milk
Grated nutmeg
500g pasta, preferably some type of tube
200g fresh spinach
140g mature cheddar, grated

1. Preheat oven to 190C/Gas 4/fan 170C.
2. Remove the skin from the sausages and then cut them up into small bits. While doing this heat the oil in a pan and add the onion.Once its soft and lightly browned add the sausages. Fry until the sausages are lightly coloured. Add the carrot then mix in the wine, stock, tomato puree and season to taste. Bring to the boil and then simmer for 15 mins.
3. Bring a large pan of water to the boil and cook the pasta until tender ie 10 mins or so. Remove from the heat and stir in the spinach until wilted and then drain.
4. Mix the milk, flour and butter in a pan over a low heat, whisking until thick and smooth. Add some nutmeg and simmer for two minutes.
5. Tip half teh pasta into a shallow dish. Pour the sausage mix over this and then the remaining pasta over the top of that. Pour the white sauce over the top and then sprinkle the cheese over the sauce. Bake for 20 minutes until golden brown and sit for 5 minutes before serving.