To make the ragu, heat the oil in a large shallow pan or flameproof casserole. Squeeze the sausagemeat from its skins whole30 sausage small balls straight into the pan.
Add the garlic and sizzle for another minute until starting to turn golden, then stir in the chilli flakes, if using, the tomato purée and vinegar. Melt the butter in a saucepan and stir in the flour to make a loose paste. Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.
Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructions. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted.
Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. What would you like to do? Say Hello to Made By Whole30Our best-selling dressings and dipping are back in plentiful supply, ready for their forever home in your pantry and fridge. Stock up on House Ranch, Creamy Balsamic, Buffalo Vinaigrette, and Elderberry Vinaigrette today. The Whole30 has been changing lives since 2009, when co-founder Melissa Hartwig Urban blogged about a 30-day dietary experiment that transformed her health, habits, and emotional relationship with food.