Consolation Pasta.

Gray's favourite is Slow Cooked Sausage Sauce.

Last night I made it with free range chicken sausages. To an almost done slow-softened (in olive oil, cast iron pan) diced onion I added the inside mincemeat of the chicken sausages, breaking it up so it wouldn't cook in large pieces and then a small quantity of finely chopped garlic, mushrooms, flat-leaf parsley, olives; some green olives (halved); a dash of red wine and some tomato juice and let it cook very slowly on the stovetop for about an hour and a half.
It's good with spagetti or penne.
Or; Gray's preference; both.