This recipe is from the co-owner and chef of Vine Restaurant in Brisbane, Australia. Puglia-born Mimma Diana gifted it to me when I interviewed her for the New Farm Village News last month. <br /> <br />To get the best results my tips are: taste before you salt as your sausage mince could be salty enough, as Mimma warned the sauce did dry out over the hour so I filled the empty tomato can with tap water and used that to top it up, seeing as the recipe only calls for half a cup of white wine open a bottle you’d want to drink (I used a medium-priced Sauvignon Blanc). The ragù works best served over pillowy gnocchi but you could try pappardelle or orecchiette and for a punch of freshness sprinkle with leftover basil leaves before serving.

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