Fry sausage, bacon, onions and peppers in the olive oil until softened.

Add the tinned tomatoes, tomato puree and white wine. Add the italian herbs and simmer for about 20 minutes. Add salt and pepper as required and, and for the last 5 minutes, add the creme fraiche and stir through the sauce.

Serve with the pasta of your choice but note that pasti are designed to reflect the sauce they are used with. Therefore, for a chunky sauce like this you should use a pasta like penne.