Quick sausage Bolognese
Quick sausage Bolognese
Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish
- Prep: 5 mins
Cook: 15 mins - Serves 4
- Easy
Ingredients
- 6 good-quality sausages, skins removed
- 1 tsp fennel seed
- 250g pack mushrooms, sliced
- 150ml red wine (optional)
- 660g jar tomato pasta sauce (we used Loyd Grossman’s tomato & chilli)
- 300g penne
- grated or shaved parmesan, to serve
Tip
Using the meat from good-quality
sausages is an easy way to get lots
of flavour into mince dishes without having to
add extra herbs, spices and seasoning.
Method
-
Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there’s no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
-
Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little Parmesan.
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