Prick the sausages with a fork.
Place in a pot with 125 ml wine, cover and cook over medium heat for 15 minutes.
Turn the heat to medium-high, uncover and cook for 10-15 minutes until almost cooked and wine is evaporated.
Halve the sausages lengthways, then return to pot, cut-side down, for 1 minute until cooked through and crisp.
Heat oil in the same pot over a medium heat.
Add onion and stir for 5-6 minutes until soft.
Add red pepper, beans, tin chopped tomato, origanum and remaining wine, KNORR Spaghetti Bolognaise Dry Cook-in-Sauce and season.
Cook for 5-6 minutes until almost evaporated.
Top with sausages to heat through, and then remove.
Serve topped with sausages and shaved parmesan, with lemon wedges to squeeze