Preheat the oven to 200ºC fan forced. Place the sausages on a baking tray and cook in the oven for 10 minutes.

Heat the oil in a large saucepan, add the onion, carrots and celery and pour in the stock. Cook for 5 minutes. Chop the sausage and add to the pan together with the chopped mushrooms and red wine. Cook for a further 5 minutes or until the wine has evaporated. Stir in the thyme leaves and tomatoes (or passata) with their juice. Season with salt and freshly ground black pepper. Cover and cook for 1 hour until the sauce is thick, stirring occasionally.

During the final 10 minutes of the sauce's cooking time, cook the pasta in a large pan of boiling, salted water for 5-8 minutes, or according to the instructionns on the packet, until al dente. Drain and transfer to a large pasta bowl. Pour the sauce over the pasta. Sprinkle with the cheese and toss to mix. Serve immediately.