Peel and roughly chop the onions, carrot and celery.
Take the skins off the sausages.
Put the onion, carrot, celery and sausage meat into a food processor and blitz to a fine paste.
Heat the garlic oil in a large non-stick pan. Add the sausage mix and fry on a medium heat for 10 minutes then add the oregano. Add the passata, puree and sugar. Simmer for a further 10 minutes, stir in the vinegar and turn down to a low heat just to keep the sauce warm.
Cook the pasta then drain, reserving 1 cup of the cooking water.
Mix the sausage mixture with the pasta, adding the water to the pan to help the sauce coat the pasta.
Grate over the Pecorino and serve with salad and garlic bread.
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