Quick sausage bolognese

Quick sausage bolognese

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(62 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 6 good-quality sausages, skins removed
  • 1 tsp fennel seed
    Fennel seeds

    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



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


  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, questions and tips

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30th Dec, 2016
I make a sausage ragu but never using a readymade jar of pasta sauce. I sweat onion, garlic, diced celery and carrot in a saucepan I have browned sausages in. Add wine, tomato puree and tinned tomatoes (I prefer to use good quality tinned plum tomatoes and chop in the pan) add the sliced brown sausages ( #I don't bother skinning) and simmer for 30 mins or 4hrs plus on low
24th Oct, 2016
Hubby is not usually a fan of any kind of pasta/spaghetti type dish, but he absolutely loves this. I have made this twice, once with a Loyd's roasted peppers sauce and the second time as per another suggestion below with one jar of Loyd's roasted garlic and one jar of tomato & basil, much preferred the second time with mixed sauces. Also less spicy, bit too much heat first time round for me and my 3 year old. Another bonus is that for a family of 3 (2 adults and 1 child), we have been able to freeze enough for a second dinner later in the week/following week.
9th Feb, 2015
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
4th Feb, 2015
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.
21st Jun, 2014
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
4th Feb, 2014
thank you for all the usefull comments! I will definitely give this a try!
19th Dec, 2013
Have to agree with folk on here. An outstanding and very very simple recipe. Very easy. Very quick.
22nd Nov, 2013
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.
14th Aug, 2013
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.
10th Aug, 2013
Really lovely and easy. Also great as hangover food!


Rolando Jose DADIOS's picture
Rolando Jose DADIOS
4th Mar, 2020
Why doesn't it explain much about the recipe like, hygiene procedures, safety procedures, what cooking utensils to use, etc;
Ratnabali Basu's picture
Ratnabali Basu
9th Nov, 2018
Am unable to view the recipe, can you please help?
hughgr's picture
4th Feb, 2014
Should i still try this recipe even though there is so much fat?
hughgr's picture
4th Feb, 2014
why so much fat?
2nd Jan, 2017
Instead of using the processed sauce I just used a tin of tomatoes and a carton of pasta and it was beautiful! Great way of using up the Christmas leftovers :)
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