Pasta with Carrots & Sausagemeat

I think this started off as a dish from a Sainburys pasta cookbook I used a lot as a student - but again, it's been warped over the years! Long cooking time is essential - at least 1 hour but the most arduous stage is grating the carrots if you don't have a food processor!

Serves 4

Ingredients:
3 Big Carrots grated
1 pack of Sausage Meat or 6 Pork Sausages, skinned
1 Onion roughly chopped
1 can of Tomatoes, roughly chopped
Butter or olive oil
Worcester Sauce
1 tablespoon of Marigold or a stock cube (chicken or vegetable)
300-400g short dried pasta (penne, shells or rigatoni work well)
Parmesan or Cheddar, grated, to serve

Method:
1. Heat butter or oil in a large sauce pan & add onions, cooking gently until transparent.
2. Add the carrots, stir well & continue to heat gently for about 5 minutes.
3. Bump up the heat & add the sausage meat in teaspoon sized pieces, browning off the meat.
4. Add tomatoes & stock cube/marigold & bring the mixture to the boil. Then reduce to a gentle simmer.
5. Add seasoning & some worcester sauce. Leave simmering (uncovered) for at least 1 hour until it looks like a sauce.
6. Cook the pasta & stir into the sauce.
7. Serve with the cheese sprinkled on top.