Simon Rimmer served up a tasty sausage and pasta ragu with bechamel sauce on Sunday Brunch.

The ingredients are: 500g dried rigatoni, cooked until just al dente and 2 x 200g buffalo mozzarella balls, torn.

For the ragu: 1 finely diced onion, 3 cloves crushed garlic, 400g pork sausages (good quality) squeezed out of the skins, 1 tsp fennel seeds, 1 tsp chilli flakes, 125ml red wine, 400g cherry tomatoes, 200g tomato passata and 1 tbsp red wine vinegar.

For the sauce: 30g butter, 30g flour, 500ml milk and 100g finely grated Parmesan.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.