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Export 14 ingredients for grocery delivery
Step 1
Heat a deep frying pan over medium-high heat, add the oil and fry the sausage meat, letting it colour at first without stirring. Once all the meat is coloured (10-12 minutes), reduce the heat and add the onion, carrot, celery, garlic and a pinch of salt. Cover with a lid and cook, checking often, until vegetables are softened (5-6 minutes). Remove lid, increase heat a little, add the wine and stir until it's evaporated (5 minutes). Add tomatoes, stock and bay leaf (just add water and a bit of a stock cube if you don't have chicken stock around, or even just water). Simmer until sauce comes together and reduces down (25-30 minutes).
Step 2
When sauce is reduced, get a large saucepan of salted water on the boil and cook your pasta until al dente (9-12 minutes). Drain pasta and add to the sauce along with a small ladleful of cooking liquid (about ¼ cup; the starch in the water helps the sauce cling to the pasta). Remove from heat and add anchovies. Serve immediately topped with mint and ricotta salata.