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Quick sausage Bolognese

Quick sausage Bolognese

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(34 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal657
  • fat30g
  • saturates8g
  • carbs75g
  • sugars15g
  • fibre5g
  • protein27g
  • salt2.98g
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Ingredients

  • 6 good-quality sausage, skins removed
  • 1 tsp fennel seed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 250g pack mushroom, sliced

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 150ml red wine (optional)
  • 660g jar tomato pasta sauce (we used Loyd Grossman’s tomato & chilli)
  • 300g penne
  • grated or shaved Parmesan, to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. 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.

  2. 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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Comments (45)

tree1568's picture
3.75

delicious, scaled down the quantities for one, replaced mushroom with courgette (allergic) and parmesan with cheddar, gorgeous. 8/10 and used napolina's tomato and red pepper sauce instead I can never cook lloyd gross mans, always ends up tasting like apples

jose81's picture
5

Had this tonight when we needed a quick recipe with sausages. absolutely delicious and plenty for a family of three plus baby. Used gluten free tagliatelle and didn't have fennel so used jerk seasoning. Also made our own tomato sauce with tinned and herbs etc (packet ones can be very sugary). Will definitely go on the regular meals list.

abunzl's picture

My partner just cooked this dish for my 3 yr old and I and it is DELICIOUS! We substituted the Lloyd Grossman tomato and chilli sauce for tomato and basil and added half a tin of tomatoes. We also added a tin of puy lentils at the end to simmer and warm through for around 5 mins and this made an amazing thick and rich sauce, soooo good!!! Our little boy loved it too :)

hughgr's picture

thank you for all the usefull comments! I will definitely give this a try!

jiggler69's picture

Have to agree with folk on here. An outstanding and very very simple recipe. Very easy. Very quick.

Natasha79's picture

Great dish, tasty and easy to do. Only downside for me and my family was that the jar was a bit spicy for my 3 year old - maybe try Tomato with Basil next time.

wimmer's picture
5

This is sooo tasty. Made it using Sainsbury's TTD fresh herb & pork sausages. Fried the mush in a large non stick saucepan. Added the wine and reduced to one tblspn. Added one jar of Loyd's roasted garlic and one jar of tomato & basil - really good combination - cheaper to buy large but not available in my small supermarket. Covered and simmered very gently for about an hour while dry frying the sausagemeat . It is not possible to 'crumble' the meat so I mashed it with a fork on the worktop saver and then fried it and broke it up with the end of an egg turner. I had about 3 tblspns of fat to discard so a good way of doing it if you are heart healthy. Added this to the sauce and simmered for about 20 mins while the pasta was cooking. Used Tesco's dischi volanti which worked perfectly. Omitted fennel.

jule955's picture
5

Really lovely and easy. Also great as hangover food!

dazhuntley's picture
5

This is amazing! great mid week meal. Heartily recommend!

bryony231's picture

Great recipe!

ibizafan's picture
4

Nice and filling, it made enough for 5 people there was a lot. Yum.

samanthatodd's picture
5

Firm family favourite!

sara-jo's picture
4

I made this as a family meal for 4 the other night and there was still plenty to spare :-) It was tasty and very very easy to make.
I used an Asda Spicy Tomato Pasta Sauce instead of Lloyd Grossman and it was very tasty.

elizaabeth's picture
5

This is delicious, I made my own sauce with it and added peas and sweetcorn to add more colour to the dish, the sausage is delicious using this method :) big thumbs up from me :)

caroleharding's picture

I don't like fennel so omitted this and used some Italian herb mix instead. Fantastic result, very tasty, I will be making this again.

cedrichart's picture
2

I was a little disappointed as what resulted was quite different from a traditional Bolognese - this was largely down to the fennel.
However 10/10 for ease of preparation, and if I had just flown in from Mars I think I would give at least 8/10 for taste.

cedrichart's picture
2

I was a little disappointed as what resulted was quite different from a traditional Bolognese - this was largely down to the fennel.
However 10/10 for ease of preparation, and if I had just flown in from Mars I think I would give at least 8/10 for taste.

kategoudy's picture
5

I can't rate this dish high enough - it tasted amazing! Really easy to make - good quality sausages are a must though. I used that well known 'Porky' variety. I didn't have fennel seeds so used mustard and I used a smaller 300g version of the sauce which was fine. As for the pasta, I used trottole instead of penne which was light and springy. Will definitely make this again for an easy mid-week meal.

chvallen's picture

I added chopped onions and garlic at the mushroom stage and softened, then instead of jarred sauce used a tin of plum tomatoes and some chopped fresh ones, with chopped fresh basil. A splash of red wine vinegar and worchester sauce at the end also was good :)

chvallen's picture

I altered this by chucking in chopped garlic and onions at the mushroom stage and allowing to soften, then using a can of plum tomatoes with some chopped large fresh tomatoes and chopped fresh basil instead of the jarred sauce. A splash of red wine vinegar and worchester sauce at the end also worked well. :)

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Questions (2)

hughgr's picture

Should i still try this recipe even though there is so much fat?

hughgr's picture

why so much fat?

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